Yield: 4 Servings
|12 ounces||Courgettes (zucchini)|
|1 \N||Onion, chopped|
|1 tablespoon||Cumin seed|
|2 tablespoons||Finely-chopped fresh coriander (cilantro)|
|2 \N||Green chillies (optional)|
NOTE: 12 oz courgettes is 3 small ones.
CONVERSIONS: 12 oz = 350 g
ABBREVIATIONS: tb = tablespoon
Cut the courgettes in half lengthways, then slice into thin half-moons. If using the green chillies, cut in half, deseed and remove all white membrane; then slice acrossways thinly.
Put the onion in a pan with enough stock to cover. Bring to the boil - don't put a lid on - and boil off the liquid, stirring constantly. The idea is to soften the onion without browning.
When the liquid is almost gone, add the cumin seed and stirfry for a moment before adding the courgette slices. Add a little water if necessary; mix well and add a pinch of salt. Turn the heat to very low and put the lid on.
Now leave them to steam until very tender - this is not a "crisp" vegetable dish at all, rather meltingly tender. You will probably not need to stir them at all. Keeping the lid on keeps all the moisture in so it doesn't burn.
Just before serving, add the coriander leaves and green chillies (if using) and stir well.
Recipe from "Indian Cookery" by Sameen Rushdie, adapted slightly to remove fat, by Kate Pugh <katherine.sheppard@...> Posted to fatfree digest V96 #255 Date: Sat, 14 Sep 1996 10:45:40 +0000 From: "Kate Pugh" <katherine.sheppard@...>