Bengali Zucchini Curry

2 Zucchini, cubed
2 Potatoes, cubed
2 Tomatoes, chopped
1/2 ts Turmeric
1 ts Ginger paste
1 ts Cumin pd (jeera)
Salt to taste
Chili powder to taste
Pinch of sugar
Cilantro
1 1/2 c Water
Oil for frying
Hot chapatis or rice

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

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