Courgettes with cumin

by Madhur Jaffrey


  • 2 medium courgettes
  • 2 tbsp olive oil
  • pinch asafoetida
  • 1 tsp whole cumin seeds
  • small tin (227grams) chopped tomatoes
  • 0.5 tsp salt
  • 0.125 tsp cayenne


Trim the courgettes then quarter them lengthways. Cut them crossways into 2.5cm chunks. Pour the oil into a frying pan and set over a medium heat. When hot, put in the asafoetida and cumin seeds. Stir once, then put in the tomatoes. Stir and cook for about 2 minutes, or until the tomatoes have softened. Add the courgette. Stir and saute for 2 minutes. Add the salt, cayenne pepper and 2 tablespoons of water. Stir to mix and bring to the simmer. Cover, reduce the heat to medium-low and cook, stirring once or twice, for 5-6 minutes, or until the vegetables are just done.

Nutritional Information

  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 162.9
  • Total Fat: 14.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 728.4 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.9 g

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