About this recipe:This is a vegetarian Pakistani recipe. Courgettes simmered with onion, tomatoes and yoghurt in a fragrant mix of spices. This dish is traditionally served with chapatti but you can serve it with boiled rice, too.
4 tablespoons vegetable oil
1 onion, thinly sliced
6 courgettes - peeled and cut into semicircles
1 clove garlic, minced
1/2 teaspoon salt
450ml (16 fl oz) water
1 dessertspoon chilli powder
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
3 whole cloves
7 whole peppercorns
4 tomatoes, chopped
2 tablespoons low fat natural yoghurt
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Method Prep:5min › Cook:15min › Ready in:20min
Heat oil in a large frying pan over medium heat; sauté onion until golden (about 5 minutes).
Add courgettes, garlic, salt, water, chilli powder, turmeric, coriander, cloves, peppercorns, tomatoes and yoghurt and combine thoroughly.
Reduce heat to low and simmer for 10 minutes, stirring occasionally.