Prep 5 mins
Cook 30 mins
This is an easy, unusual vegetable dish with a burst of exotic flavor. Got it from a girlfriend, and everyone I've made it for raves about it. Note: If I (or anyone else I know who's tried it) ever makes a mistake with this recipe, it's in adding (too much) water. You don't want to have to drain this dish before serving! Keep in mind that the courgettes produce moisture too when cooking. When you put the lid on to cook, you really only need the barest amount of water in the pan.
- 12 ounces zucchini (courgettes)
- 1 onion, chopped
- 1 tablespoon cumin seed
- 2 tablespoons finely-chopped fresh coriander
- 1 green chili pepper (optional)
- Cut the courgettes in half lengthwise, then slice into thin half moons. If using the green chilis, cut in half, de-seed, remove all white membrance, then slice 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 regularly. The idea is to soften the onion without browning it.
- When the liquid is almost gone (approx. 10 minutes), add the cumin seed and stir fry briefly before adding the courgette slices. Add a little water only if necessary (there really should be hardly any in the pan) a pinch of salt and mix well. Turn the heat to very low and cover.
- Leave to steam until very soft (about 20 minutes) - this is not a 'crisp' vegetable dish at all, rather a meltingly tender one. You will probably not need to stir at all. Keeping the lid on retains all the moisture so it won't burn. Just before serving, add the coriander leaves and green chili (if using) and stir well.