Courgette sabzi
Item 1 of 1
- Side
- 4
- 10 minutes
Asma Khan's courgette sabzi recipe is based on the traditional Bengali dish of stir-fried vegetables. While in India, Asma would use a local vegetable known as turai, but sabzi is well-known for being a great dish to use up any leftover vegetables you might have around the kitchen. The same applies here, so experiment with different vegetables in this dish – Asma recommends beans and carrots as great alternatives, as well as the courgettes used in this version.
First published in 2019
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Ingredients
Metric
Imperial
Courgette sabzi
- 2 tbsp of vegetable oil
- 2 dried red chillies, broken in half
- 1/2 tsp nigella seeds
- 400g of courgette, cut into 1cm cubes
- 1/2 tsp ground turmeric
- 1/2 tsp salt
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Method
1
In a deep pan or wok, heat the oil over a medium-high heat. Add the dried red chillies and nigella seeds to the pan. Immediately add the diced courgette to the pan and stir
- 2 tbsp of vegetable oil
- 400g of courgette, cut into 1 cm cubes
- 2 dried red chillies, broken in half
- 1/2 tsp nigella seeds
2
Add the ground turmeric and salt to the pan and then cook, stirring over a high heat for 2–3 minutes. It is important no to overcook the courgettes: they should still be crunchy and have a little 'bite' to them. The best way to check is to taste a piece: the courgette should be cooked all the way through, but not even close to becoming soft and woolly. Take the pan off the heat while the courgettes are still glossy and firm as they will continue to cook due to the residual heat from the pan
- 1/2 tsp salt
- 1/2 tsp ground turmeric
3
Before serving, taste to check the seasoning and adjust as necessary
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