4 cups coarsely chopped onions
2 tablespoons peanut oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 1/2 tablespoons ground cumin seeds
1 1/2 tablespoons ground coriander seeds
1 1/2 teaspoons cinnamon
1 teaspoons turmeric
1/2 teaspoon cayenne
1/2 teaspoon ground fennel seeds
1/4 teaspoon cardamom
1/4 teaspoon ground cloves
2 medium zucchini, quartered and sliced
1 1/2 cups water
1 cup green beans
2 granny smith apples cored and cubed
1/2 red bell pepper
1 cup chopped dried apricots
1/2 cup raisins
1/2 cup strawberry conserve
fresh lemon juice
2 ripe bananas
1. In a heavy sauce over medium heat saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger and spices. Continue to saute, stirring constantly for 3 minutes.
2. Add the zucchini and water. Stir well so that the spices won't stick to the pot. Cover and simmer for 10 minutes.
3. Mix in the green beans, apple, peppers and dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally and add a little more water if needed to prevent sticking.
4. When the fruit and vegetables are quite tender, stir in the raisins, the conserve and the lemon juice. Taste and adjust to your liking if necessary. If you need it to be more spicy, add more cayenne. If you want it sweeter, add more conserve. More tart, add more lemon juice.
5. Serve on a bed of rice, topped with banana slices.
