Zucchini with Fenugreek

Heat the oil in a large frying pan. Stir-fry the ginger, onion, chilies, garlic, and chili seasoning briefly. 2.

Add zucchini and tomatoes to the spices in the frying pan. Stir fry for 5-7 min.

Add fenugreek to the frying pan, season with salt and roast the vegetables for another 5 minutes.

Remove the frying pan from the stove and divide the vegetables evenly on plates.

Garnish with coriander and serve hot with chapati fresh bread.

Tip From fenugreek, use the leaves and seeds, but not the stems and roots, as they have a bitter savory taste.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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