A quick and easy Rajasthani-inspired side dish
This courgette side dish is prepared in minutes and features typically Rajasthani flavours.
2 tbsp vegetable oil
Pinch of asafoetida (optional)
½ tsp brown mustard seeds
½ tsp cumin seeds
450g young courgettes, diced
½ tsp turmeric
½ tsp ground coriander
½ tsp chilli powder
4 tbsp full fat Greek yoghurt
Squeeze of lime
Heat the oil in a wok, karhai or frying pan and add the asafoetida (if using), followed by the mustard seeds and cumin seeds. Swirl everything around until the spices release their aroma—about 30 secs.
Add the courgettes, turn up the heat and stir in the turmeric, ground coriander and chilli powder. Fry for about 2-3 mins until the courgettes begin to soften.
Turn the heat down low and gradually add the yoghurt and cook for a further 2 mins. Finish with a squeeze of lime and serve straight away with flatbreads.
ALTERNATIVE: Try making this dish with potatoes, varieties of squash or green beans instead of the courgettes.
Recipe: Roopa Gulati