6 tbsp vegetable oil
1 onion, finely chopped
3 fresh green chilies, finely chopped
1 tsp finely chopped fresh gingerroot
1 garlic clove, crushed
1 tsp chili powder
1 lb/450 g zucchini, sliced
2 tomatoes, sliced
2 tsp fenugreek seeds
chopped cilantro, to garnish
Heat the oil in a large, heavy-bottom skillet. Add the onion, green chilies, ginger, and chili powder, stirring well until mixed.
Add the sliced zucchini and tomatoes to the skillet and stir-fry for 5-7 minutes.
Add the fenugreek seeds to the zucchini mixture in the skillet and stir-fry for an additional 5 minutes.
Remove the skillet from the heat and transfer the zucchini and fenugreek seed mixture to serving dishes. Garnish with cilantro and serve hot.