Kashmiri Grilled Vegetables

Serves 4

  • 2 small zucchini
  • 2 small yellow summer squash
  • 1 small eggplant
  • 2 tablespoons olive oil
  • 1 cup Maya Kaimal Kashmiri Curry
  • Indian naan or other flatbread (optional)
  • Pre-heat grill to medium.
  • Slice each vegetable lengthwise, about 1/8-inch thick. Lay slices on a baking sheet and brush the tops with some of the oil.
  • Place vegetable slices on grill and cook for 2 minutes on the first side. Turn the slices over and baste generously with the Kashmiri Curry. Baste the tops with the remaining Maya Kaimal Kashmiri Curry and flip once more to set the sauce. If serving with naan or other flatbread, place on grill to warm through.
  • Serve warm or room temperature with grilled naan or other flatbread.



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