Courgette and Tomato Curry with Balsamic Vinegar
Tori aur Tamatar ki Sabji, Sirke Wali
This dish came about as I was emptying my vegetable tray in the fridge. I had some baby courgettes, a full packet of fresh tomatoes and of course the usual onions and ginger. Vinegar was added at the last minute, because it lacked 'something'. It came out very tasty, quite lovely served with any sort of stuffed or spiced parathas. I just wish I had taken a few more pictures! Serves 3
6 small or 3 large courgettes, sliced about 1/2 thick
1 medium onion, thinly sliced
1-2 tbsp. chopped/sliced ginger
1 tbsp. oil
5-6 small tomatoes (equal by volume to courgettes), cut into quarters
2 green chillies, finely chopped (optional)
1/2 tsp. turmeric [powder
1 tsp. coriander powder
Salt to taste, roughly 1 tsp.
1 tbsp. dark balsamic vinegar, adjust to taste (do not use harsher malt vinegar).
1 tbsp. chopped coriander leaves (optional)
Heat oil in a pan
Fry onion and ginger until onions are nicely browned, almost caramelised.
Add the courgettes, tomatoes, spices and salt. Stir fry for a minute. Cover.
Turn heat down to medium and cook until vegetables are cooked. They should not be too soggy.
Stir in vinegar.
Serve with parathas of choice.