Prep 40 mins
Cook 5 mins
This is so simple to make and very more-ish. I found it in an old book of my mum's, years ago and have loved it ever since. It's a wonderful comfort food, even though it doesn't have anything *bad* in it. You can eat it warm or cold but I think it tastes better cold. One last thing, the recipe only calls for a tiny bit of salt, black pepper and cayenne but I always add slightly more (not having the most refined palate lol).
- Trim courgettes and grate coarsely. Put them in a bowl and sprinkle with 1/2 tsp salt. toss to mix and set aside for half an hour. Drain the courgette and press out as much liquid as you can. Separate the shreds so you do not have lumps.
- Peel the onion, cut in half lengthwise, then cut into fine, half-moon shaped slices.
- Put the yogurt in a bowl. Beat it lightly with a fork or whisk until it is smooth and creamy.
- Heat the oil in an 8inch frying pan over a medium heat. When hot, put in the mustard seeds. As soon as the mustard seeds start to pop (just a few seconds), put in the onion. Stir and fry it for about 2 mins or until the slices are translucent.
- Add the courgette. Stir and fry for another 2 minutes. turn off the heat and let the courgette cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.
- If you wish to eat the dish cold, cover and refrigerate it. If you wish to eat it warm, put the mixture in a double boiler over a low heat. Then stir in one direction until warm - do not allow to boil.
Made this a week ago and enjoyed it, very healthy, too. I used really small zucchini, so four of them instead of two. I made as written and agree with other reviewer that it could use more spice or garlic to add a bit more interest. Thanks for posting, koala girl, this is a keeper.
We had this warm and I did add more ground pepper and salt. It's very good, but I think could use a bit more spice and some garlic. Thanks, Koala Girl!