This simple dish a great way to use up your end of summer courgette glut if you’re growing your own, or capitalise on how cheap they are to buy in season.
A subzi (or subji) is simply an Indian dish made with veggies. It can be wet or dry and is often served as a side dish to a bigger meal. This seasonal subzi makes a cheap, easy lunch with chapati or would be great as a veggie samosa filling or a filler in a cheese toastie!
Courgette and Pea Subzi
Course: SidesCuisine: IndianDifficulty: Easy4
servings5
minutes5
minutesA subzi (or subji) is simply an Indian dish made with veggies. It can be wet or dry and is often served as a side dish to a bigger meal.
Ingredients
2 tbsp ghee or vegetable oil
1 tsp cumin seeds
1 tsp black mustard seeds
1 tbsp garlic and ginger paste
2 medium courgettes, cut into 1cm cubes
100 g frozen peas
1/2 tsp garam masala
1/2 tsp ground turmeric
1/4 tsp chilli flakes
1/2 tsp salt
handful fresh coriander, roughly chopped
handful mint leaves, roughly chopped
Directions
- Heat the ghee/ vegetable oil in a deep pan over a medium-high heat.
- Add the cumin and black mustard seeds to the hot fat. When the black mustard seeds begin to splutter, add the garlic and ginger paste and fry for a minute then immediately add the courgette and peas
- Add the ground turmeric, garam masala, chilli flakes and salt. Sir gently and cook for 2-3 minutes – do not cook for too long as the courgettes will turn to mush. You want to retain a bite to the courgette and peas.
- Taste for seasoning and season if required. Stir through the chopped coriander and mint leaves.
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