In a wok, heat the ghee over medium heat. Add the cumin seeds and cook until well-toasted. Stir in the chili pepper, zucchini, and salt. Cover and cook over low heat until the zucchini is soft, about 35 to 40 minutes. (Add hot water to cover for a soupier consistency; this will render an easy-to-digest vegetable even more digestable.)
Serve with a roti.
Wine Pairing(s)
O. Fournier Spiga
Freixenet Brut de Noirs
Los800 Priorat
Gionelli Asti
Conti d'Arco Prosecco
Pannier Brut Blanc de Blanc
Mustiguillo Finca Terrerazo
Marques de Riscal Reserva
Great Western 'Extra Dry' Champagne
Casa del Pinar 'Sanfir' Crianza
Calories From Fat 22 Total Fat 2 Calories 24 Calcium 15
Iron 1 Sodium 487 Vitamin A 85 Cholesterol 5
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