Indian Spiced Puree of Courgettes (Gooda Bartha) recipe
ingredients
1 kg courgettes
1 tsp cumin seeds
1 tsp mustard seeds
25 ml oil or ghee
75 g chopped onion
3 sliced, fresh green chillies
1/4 tsp chilli powder
1 tsp cumin seeds
1 tsp mustard seeds
25 ml oil or ghee
75 g chopped onion
3 sliced, fresh green chillies
1/4 tsp chilli powder
method
1. Cut off the stalk, peel, cut in half lengthways and scoop out the seeds. Cut into 7 cm square pieces, trim the edges and wash in cold water.
2. Place into boiling salted water, bring back to the boil, skim and simmer gently for 5 minutes.
3. Remove from the water with a spider and drain on a cloth and pass through a sieve.
4. Fry 1 tsp cumin seeds and 1 tsp mustard seeds in 25 ml oil or ghee until the seeds crackle.
5. Add 75 g chopped onion and 3 sliced, fresh green chillies, the mashed courgette and 1/4 tsp chilli powder and cook until most of the moisture has evaporated.
6. Serve in a vegetable dish, marked trellis-fashion.
2. Place into boiling salted water, bring back to the boil, skim and simmer gently for 5 minutes.
3. Remove from the water with a spider and drain on a cloth and pass through a sieve.
4. Fry 1 tsp cumin seeds and 1 tsp mustard seeds in 25 ml oil or ghee until the seeds crackle.
5. Add 75 g chopped onion and 3 sliced, fresh green chillies, the mashed courgette and 1/4 tsp chilli powder and cook until most of the moisture has evaporated.
6. Serve in a vegetable dish, marked trellis-fashion.
serving amount
serves 10
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