A vegetable side dish from ” Madhur Jaffrey’s Ultimate Curry BIble”
Ingredients
- 3 tbsps olive oil
- a good pinch ground asafetida
- 1/2 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 560 g courgettes peeled and cut into 4cm by 1cm thick fingers
- 200 g green pepper deseeded and cut into 1 cm slices
- 2 tbsps natural yoghurt
- 1 tbsp ground coriander
- 1/2 tsp sea salt
- 1/2 tsp chaat masala or a pinch of cayenne and a squeeze of lemon.
Servings:
Instructions
- Pour the oil into a large pan or wok and set over a medium high heat. When the oil is hot first put in the asafetida and then in quick succession the cumin and mustard seeds.
- As soon as the mustard seeds begin to pop add the courgettes and the green pepper. Stir and fry for 5 minutes then add the yoghurt and cook, stirring, until it has been absorbed.
- Reduce the heat to low and add the coriander and salt. Stir for a minute then add the chaat masala and toss. Check flavours and serve immediately.
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