Eggplant and Zucchini Subzi

In my neck of the woods the summer vegetables are slowly coming into the market which means I am starting to get lots of Zucchini. I think Zucchini is a very versatile vegetable. You can add it to a kootu or make curry out of it, mix it with any other vegetable to make a dry or wet subzi. In this recipe I have mixed zucchini with eggplant to make a flavorful side dish for either rice or roti vegetable


Ingredients:
- 2 zucchini chopped to bite size pieces
- 2 Japanese eggplant chopped to bite size pieces
- 1 small onion finely chopped
- 2 tomatoes
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp chili powder (adjust to taste)
- 1/2 tsp oregano
- salt to taste

Method:
1. Boil the tomatoes for 5 minutes. Drop it in cold water and remove the skin. Once the tomatoes cool down puree it.
2. Grind the coriander and cumin to a coarse powder
3. In a pan add oil and add the onions. Fry till the onions become translucent. Add the eggplant and zucchini to this and fry for another 5 minutes. Now add the tomato puree and let it boil for 2 minutes.
4. Add the coriander-cumin powder, salt, chili powder and oregano. Mix it well. Cook for 3-4 minutes. Make sure the vegetables don't become mushy.

Garnish it with cilantro if you wish and serve it with roti or rice.