Description
Recipe so long ago in our family that it is terrible to say: a few decades! Cooked my mother-in-law of the first harvest of zucchini from the garden, prepared the husband and his brother too... Now I introduce spicy appetizer You. The zucchini I have in April, the smallest, but can be larger to take-easier to do)))
Ingredients
-
Zucchini
2 piece
-
Carrots
3 piece
-
Garlic
4 tooth
-
Salt
-
Black pepper
-
Paprika sweet
1 tsp
-
Turmeric
2 pinch
-
Curry
2 pinch
-
Vegetable oil
5 Tbsp
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Chili
1 pinch
-
Red onion
1 piece
Cooking
Large carrots peel, wash.
RUB on a small grater.
Garlic, if you like, here it is possible, after cooking it partially loses its adrenali.
To grate after a carrot or squeeze.
Onions (not necessarily red) finely chop.
Mix with the carrot.
Begin to fry the filling in cooking oil with spices. Watch, that not burnt.
And meanwhile, let's prepare the zucchini. Zucchini "milk" to wash, cut into rings directly with the skins.
Start to fry with the largest.
Fry so that wasn't quite soft, and had something to eat. You can roll in flour but is more nutritious and oil will leave more.
Take out on a napkin.
Here everything is ready for execution.
On a large plate lay out first the largest squash circles.
Carrot filling is spread on a plate and divide in half. You can leave a little for the top. If the zucchini allows you turret and above can do it, then stuffing divided into 3 layers.
Take a teaspoon of the filling and distribute on mugs, slightly pressed.
Next comes a layer of zucchini medium size.
Again the carrot filling.
The third layer of zucchini the little ones.
Decorate with a pinch of carrots. Alternatively, you can put the pickle on top or a pinch of herbs.
I showed the principle of turrets, spices can be changed to add greenery, the main thing-salt, pepper.
Here is one serving. Transfer to the plate or guest. Ate)))
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