Courgette Aachari Bhaji/Sabji, Pickle Style (Zuchini)
Tori Aachari
Mamta Gupta
This is a simple, fragrant and spicy dish, easy to make. The courgettes were freshly picked from my garden and I wanted to keep the spices delicately fragrant, to match their freshness. I have made it here with Golden ball courgettes, but you can use any you have. Adjust the amount of chillies to your taste.
The yellow courgette used here is from my own garden.
Ingredients
2 ball courgettes (approximately 600 gm.)
1-2 tbsp. oil
1 tsp. Panch Pooran
A good pinch of asafoetida or hing
1 level tsp turmeric powder
1 level tsp. ginger powder
1 full tsp. fennel seeds, coarsely ground
1/2 tsp. chilli flakes or powder
1 level tsp. ground fenugreek (methi) seeds
1 level tsp. green cardamom seed powder
1 1/2 tsp. salt, adjust to taste
Juice of 1/2 a lemon
Instructions
remove top and cut courgettes into wedges, removing any hard seeds or fibrous centre.
Pell and chop onion finely.
Heat the oil in a pan. Add panch-pooran seeds and asafoetida/hing.
As the seeds crackle, add onions and fry until light brown.
Add courgette, turmeric, ginger powder, ground fennels seeds, cardamom powder and salt. Stir-fry for a minute, turn heat to low and cook covered, stirring from time to time. It usually does not need additional water, it has enough of its own, but if it looks dry, add some water.
Cook until tender. Stir in lemon juice. Cook for another 4-5 minutes.
Serve hot with Chapatties or Plain Parathas.
