ZUCCHINI / COURGETTE CURRY.

Ingredients......6 tbs of canola / rice bran oil, 1 medium onion, finely sliced, 3 fresh green chillies, finely chopped, 1 dsp minced ginger, 1 tbs of minced garlic, 1 tsp of chilli flakes,500 gm of zucchini, thinly sliced, 3 tomatoes, sliced, 1 dsp of fenugreek seeds, flat bread to serve. Heat the oil in a large pan. Add the onion, green chillies, ginger, garlic and chilli flakes to the pan, stir well to combine. Add the sliced zucchini and tomatoes to the pan and stir fry over a medium heat for 7 minutes. Add the fenugreek seeds to the zucchini mix and continue to stir fry until fragrant and the vegetables are tender. Reove the pan from the heat and transfer the curry mix to serving dishes. Serve hot with flat bread.