A lovely "dry" vegan curry.
Courgettes are not a thing in Indian cuisine, so while I'm using courgettes, I'm going with Jugni as a title - these are gourds: similar family to courgettes. You could use pumpkin, marrow, squash, etc.
INGREDIENTS
2 tsp mustard seeds
onion
garlic
ginger
chilli
1tsp cumin
1tsp turmeric
1tsp garam masala
potato
courgette - or squash/pumpkin/marrow - some kind of gourd
Watch the video
METHOD
Peel the potato and top and tail the courgette
Cut them into bite-sized cubes
Finely slice the onion
Peel the garlic (with a teaspoon) and peel the garlic
Grate them both
Deseed and finely chop the chilli. The more seeds you leave, the hotter the curry. If you don't have a chilli, 1tsp chilli powder will do
Put the mustard seeds into a dry pan and heat them till they start dancing
Add the onions, garlic, ginger and chilli
After about 10 minutes, the onions will be soft
Add the remaining spices - cumin, turmeric, garam masala. And a bit of salt
Stir them through then add the potatoes
Stir the potatoes through then add a cup of water. It doesn't seem like much, but it's plenty
Bring it to the boil, then down to a simmer. Cover and cook on a medium heat for 20 minutes
Add the courgette
Stir through, then cover and cook for 20 minutes
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