This is my mum’s neighbour’s recipe which I have stolen. I like to make it in the autumn when we have a glut of courgettes from the garden. You can vary the veg used. I made it using broccoli and roasted sweet potato and was very pleased with the results.
1 medium carrot
1/2 packet of green beans
1 teaspoon black mustard seeds
1 teaspoon hing or asafoetida
1/4 teaspoon fenugreek seeds
10 curry leaves, fresh or dried
1/2 teaspoon turmeric
If desired, shredded coconut, fresh or frozen.
- Boil the kettle while you peel the carrots and chop them into batons. Top and tail the beans and chop in two. Steam both the carrots and green beans for ten minutes. While they steam, cut the courgettes into batons, the same size as the carrots.
- Heat a tablespoon of oil in a non-stick wok and add the black mustard seeds and fenugreek seeds. When the black mustard seeds start to crackle, add the hing, turmeric and curry leaves followed by the courgettes. Sauté for 5-10 minutes until they soften before adding the coconut (if using it), green beans, carrots and salt and stirring.