Asian Courgettes

Submitted by Michael Alderton

Serves 4 as a side or 2 as a main dish
Time: 35 minutes

Ingredients

• 4 small onions, finely chopped
• 6 large cloves of garlic finely sliced
• 4 medium size courgettes, quartered then finely chopped
• 2 medium sized tomatoes, finely chopped
• 1 tbsp cumin seeds
• Small bunch dried thyme
• 4 tbsp dried fenugreek (optional)
• 1 tbsp thick tamarind paste
• 1 tbsp ghee or butter and 3 tbsp sunflower oil

Method

1. Heat the oil and ghee in a large wide saucepan over a medium high heat.
2. Add the cumin seeds and when they begin to crackle add the onions.
3. Fry the onions until they have become soft and caramel coloured. You will need to stir frequently to prevent the onions from sticking and burning.
4. Add the garlic slices, fry for a minute and then add the chopped tomatoes, thyme leaves and fenugreek (if using).
5. Keep stirring the vegetables frequently. When the tomatoes have broken down add the courgettes.
6. Keep stirring until they have softened and released some of their moisture.
7. Add the tamarind paste and a little water, turn the heat down to simmer and cover with a lid.
8. Cook for a further 20 mins.
9. The dish should be ready when the courgettes are meltingly soft and the other ingredients have become a gooey sauce.
10. You may need to vary the cooking time to achieve the correct consistency.

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