Seasonal Recipes

Zucchini and Spiced Tomatoes

Serves 4

vegetable oil 2 tbsp
cumin seeds 1 tsp
yellow mustard seeds 1 tsp
onion 1, medium
hot green chilli 1, small 
chopped or cherry tomatoes 700g
tamarind paste ½ tsp
ground turmeric 1 tsp
chilli powder ½ tsp
zucchini 6, medium
steamed brown rice to serve

Warm the vegetable oil in a shallow pan, then add the cumin and mustard seeds and cook for a minute or two till fragrant. Peel and finely chop the onion then add it to the spices, together with the finely chopped green chilli. Stirring regularly, let the onion cook for 5 to 10 minutes, until translucent.

Halve the tomatoes and drop them into a bowl, then combine with the tamarind paste, ground turmeric and chilli powder, mashing it all together with a wooden spoon. When the onion has softened but before it starts to change colour, stir in the tomatoes and a little salt, partially cover with a lid and simmer for about 20 minutes until the tomatoes have collapsed into a rough, scarlet sauce.

Slice the courgettes into short lengths, about 4 or 5 to each fruit, then cook on a griddle until lightly browned on the outside. (Alternatively you can fry them in a shallow pan with a little olive oil.) Transfer the browned courgettes to the spiced tomato and simmer for a further 10 minutes until each piece is fully tender.

Serve with the steamed rice.