I don’t feel very talkative today, so here’s only the recipe + photos + verdict. The photos are not great, but the curry is tasty! Do give it a go!

A simple courgette curry

SOURCE: adapted from Spiciyana’s Simple Courgette Curry

PREPARATION TIME: about 5 min

COOKING TIME: 20 – 30 min

CUISINE: Indian

SERVES: 2

INGREDIENTS

Zucchini (medium size)- 2

Coriander powder – 1 tbsp

Kashmiri chilly powder – 1 ½ tsp

Salt – to taste

Curry leaves – 8-10nos

Coconut oil – 1 tsp

Onions sliced (preferably red) – 1 ½ cup

Ginger finely chopped – 1 ½ tsp

Garlic finely chopped – 1 tsp

2 green chilies, chopped

Coconut milk (light) – 3/4cup

A dash each of turmeric, powdered ginger and cumin powder

A squeeze of lemon juice (to taste)

METHOD

1. Halve each zucchini horizontally. Cut each half into 1-½ inch slices. Score (2 or 4 lines) the flesh side of the pieces with a knife.

2. Mix chilly powder, coriander powder and a pinch of salt, add 1 tbsp water and make a thick paste.

3. Marinate zucchini pieces in this paste for 10-20 minutes.

4. Heat ¾ tsp oil till smoking hot; add onions, ginger, chilies and garlic and sauté till onions are translucent.

5. Add 3/4 cup of water to the sautéed mixture and let the water boil. Arrange the marinated zucchini pieces with cut side up in this mixture.

6. Mix ¼ cup of water with the remaining marinade and add to the pan. Add ¼ cup of coconut milk. Cook covered for 8-12 minutes. Remove the lid; turn the heat up to thicken the gravy. (At this point, I added the turmeric, ginger and cumin).

7. Once the gravy is thick, add ½ cup of coconut milk, and gently mix. Turn of the heat. Slightly crush curry leaves with ¼ tsp coconut oil and add to the prepared curry. Keep it covered for 5-10 minutes. Mix well before serving with rice. Add a squeeze of lemon juice and garnish with chopped coriander.

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Verdict

Tasty! I’ve seen this recipe ages ago, and wanted to try it! Today was the day! The sentences in italics are my additions and modifications of the original recipe. I found that the lemon juice livened up the flavour of the curry with a lovely sour note!

I think the courgettes need to be cooked for less time, and I’ll do that next time! Yeap, there will be a next time! 🙂

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