Experiment–cooking something for the first time “before your very eyes“– as the Music Hall magician’s would shout…
This recipe sounds promising–I found it buried deep in an old file–and I have the ingredients to hand.
(Apologies to the original author should they come across it.)
I picked one of the courgettes/zucchini from our garden early this morning!
Not overwhelmed with the supply yet–but it’s early days.
It’s going to be spicy hot with that much cayenne.
If that is not to your taste, you can either half the quantity of cayenne or add more yogurt .
Eight fluid ounces of water seems a lot; but the 25 minutes or so of simmering will concentrate the taste I hope.
3 tablespoons olive oil
1 onion–thinly sliced
3 medium zucchini/courgettes [a yellow one for the look-- if available]- sliced
a clove garlic–finely chopped
1/2 teaspoon salt
225ml (8 fl oz) hot water
1 small *dessertspoon [warning–see below] cayenne powder
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
3 whole cloves
7 whole peppercorns
1 large/2 medium tomatoes–chopped
2 tablespoons low/no fat yoghurt
- Heat the oil in a medium frying pan.
- Sauté the onion and the garlic over a medium heat until golden (about 5 minutes).
- Add the courgettes, salt, chilli powder, turmeric, coriander, cloves, peppercorns, tomatoes and yoghurt and turn everything over several times.
- Add the water and cover to bring up to a simmer.
- Leave the mix covered, to bubble contentedly over a low heat for 10 minutes.
- Uncover and let it continue to chugger gently until the courgettes are tender.
Serve over Basmati brown rice with green beans and some garlicky yogurt on the side–lunch on a sunny Sunday.
Post lunch report:
Tasty–a little overcooked–and toooooo hot!
*The original recipe above called for a dessert spoon [roughly 2 teaspoons] of cayenne powder–which I included.
Meredith’s eyes watered and there were choking noises from the other side of the table, as I reached for the water jug.
The cooling yogurt was there one moment and gone the next!
So next time a teaspoon or less depending on your preference of cayenne powder and the courgette slices could have more bite, i.e. cooked a little less.
A standby for the coming zucchini glut.