ROASTED BABY ZUCCHINI ROUNDS

Steps:

• 1. Heat the oil in a nonstick wok or saucepan over medium-high heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly add the zucchini, garlic, coriander, cumin, salt, 1/4 cup cilantro, and green chili pepper, and cook, stirring occasionally, until they are marked all over with brown spots, 3 to 5 minutes. Transfer to a serving dish.2. To the same wok, add the tomatoes and stir over high heat until slightly softened, 2 to 3 minutes. Add to the zucchini as a garnish. Sprinkle the garam masala and the remaining 1/4 cup cilantro on top, and serve.VARIATION: This recipe also works well with baby crook-neck, patty pan, and Mexican pale green squash.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.