Bengali Zucchini Curry

Ingredients (use vegan versions):

• 2 zucchini, cubed
• 2 potatoes, cubed
• salt to taste
• 1/2 teaspoon turmeric
• oil
• 1 teaspoon ginger paste
• 1 teaspoon cummin pd (jeera)
• 1/2 teaspoon turmeric
• chilli pd to taste
• 2 tomatoes, chopped
• pinch of vegan sugar
• 1 1/2 cup water
• cilantro
• hot chapatis or rice

Directions:

Marinate the zucchini and the potatoes in salt and turmeric for 5 mins. Then heat oil in a vessel and fry them for 5-6 mins till golden. Remove and keep aside. In the remaining oil and the ginger paste, cummin, turmeric and chilli pd. Fry for 2 mins and add the tomatoes. Fry well for 5-6 mins and add the vegetables. Add the vegan sugar and water and cook till done. Garnish with chopped cilantro and serve with hot chapatis or rice.