This recipe for courgette sabzi is quick and easy to make, and the final dish has a delicate sweetness from both the courgette and onion and a spicy bite from the red chilli thrown in at the end. Once again, it’s one of my mum’s basic recipes that’s always a crowd-pleaser.
The great thing about this recipe is that you can use the basic foundation of ingredients with a whole host of vegetables. In Hong Kong, winter melon, pumpkin, bitter gourd and other seasonal vegetable in the marrow and squash family are ideal. I hope you enjoy it with whatever vegetable you choose!
Prep time: 5 min
Cooking time: 10 min
- 1 large courgette, sliced into half-moons (no need to remove skin)
- 1 small onion, sliced finely
- 1 small tomato, chopped
- 1 large clove garlic, crushed
- ½ tsp cumin seeds
- less than ¼ tsp ground turmeric
- 1 small red chilli, seeds removed and sliced
- 1–2 tbsp olive oil
- salt, to taste
- Heat the oil in a saucepan and add the sliced onion. Fry for 3–4 min, until slightly brown.
- Add the garlic, cumin and turmeric and keep on medium heat for 1–2 min.
- Add the courgette and tomato and mix together.
- Add salt to taste and leave on low heat for a further 5–6 min, until the vegetables are tender but not mushy.
- Sprinkle the chilli over the veg.
- Serve hot with naan or rice.
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