Courgette curry

A simple, easy to cook and delicious vegetable. Once you have the base done, it cooks pretty quickly – it really is worth cooking down the base as detailed below.

2 medium size courgettes, washed and sliced;

1 medium sized onion, finely chopped

1 tsp cumin seeds

2 green chillies, finely chopped

1 tbsp ginger and garlic paste

1/2 cup chopped tomatoes (I used a mix of 8 cherry tomatoes and some passata)

t tbsp tomato puree/paste

2 tbsp oil

1/4 cup water

handful of fresh coriander leaves

1 tbsp kasoori methi

1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp garam masala

Heat the oil and add the cumin seeds. As soon as they start sizzling, stir in the onions, ginger garlic and green chillies, Cook till the onions are soft and translucent. Don’t let the onions brown – add the tomatoes and a little water. Bhun on medium heat till the oil separates, and if need be, add a little bit more water and cook it down. The tomatoes have to cook till very very soft, so much that they mush with the back of your spoon and disintegrate in the sauce.

At this point, stir in the masalas and the courgettes. Combine well, making sure the masala coats the courgettes well and cover the pot, reduce the heat. The courgettes don’t need stirring much, or they will turn to mush. Let them cook on low heat, stirring gently once or maybe twice just to mix the masala gravy on them. They will be cooked in 10 minutes. Sprinkle some fresh coriander leaves and some kasoori methi for some fragrance and serve hot.

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