Courgettes

Time to use up a few more courgettes - I'm not complaining, mind. This is the preparation for one of my favourite recipes. Here's a rough guide, for anyone else who might still be working through a backlog.....

Grate courgettes, add salt, leave to drain in a colander for half an hour or so.
Heat some oil, add black mustard seeds and when they start to pop add a sliced onion. Cook till translucent, then stir in the courgette, from which you’ve squeezed out as much water as possible. Stir until warmed through – it doesn’t really need to cook. Remove pan from heat and stir in a good gloop of natural yoghurt. If it’s too hot the yoghurt will curdle, but it’ll still taste fine.


The original is from Madhur Jaffrey in Eastern Vegetarian Cooking, but having cooked it from memory for a while it may have evolved. Or degenerated.