by Madhur Jaffrey

Ingredients

• 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

Method

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