Spicy Steamed Zucchini

1. 1

   Cut the courgettes in half lengthwise, then slice into thin half moons.

2. 2

   If using the green chilis, cut in half, de-seed, remove all white membrance, then slice thinly.

3. 3

   Put the onion in a pan with enough stock to cover.

4. 4

   Bring to the boil - don't put a lid on - and boil off the liquid, stirring regularly.

5. 5

   The idea is to soften the onion without browning it.

6. 6

   When the liquid is almost gone (approx.

7. 7

   10 minutes), add the cumin seed and stir fry briefly before adding the courgette slices.

8. 8

   Add a little water only if necessary (there really should be hardly any in the pan) a pinch of salt and mix well.

9. 9

   Turn the heat to very low and cover.

10. 10

    Leave to steam until very soft (about 20 minutes) - this is not a 'crisp' vegetable dish at all, rather a meltingly tender one.

11. 11

    You will probably not need to stir at all.

12. 12

    Keeping the lid on retains all the moisture so it won't burn.

13. 13

    Just before serving, add the coriander leaves and green chili (if using) and stir well.

* Per serving · 4 servings · Values may vary.

No additional tips available.