Toorai Tarkari

is apparently what Jan made. For the uninitiated, online that would be badly translated into courgette curry. Suffice to say, it is more torkari than curry.... and it's what I believe my organically grown, hand picked, hand washed, individually transported courgette deserves. The absence of Bengal gram flour (ahem, besan..) from my prodigiously lacking kitchen might have had some influence on this decision. Nevertheless, the torkari was a resounding success and as I'm feeling benevolent, I shall provide both recipes tout suite.

Toorai Tarkari (Courgette Curry)

Ingredients:

250 gm courgettes (sliced into rounds) * 400 gm tomatoes (chopped) * 1 tsp jeera seeds (cumin) * 1 tsp dhania powder (coriander) * ¼ tsp haldi * ½ tsp chilli powder * 1 green chilli (chopped) * 1 sprig coriander leaves (chopped) * salt to taste * oil

Method:
Heat oil and add the jeera seeds. When they splutter, add the courgettes and toss around. Sprinkle the haldi, dhania and chilli powders and mix well. Add the tomatoes, salt, green chilli and mix well. Cook for a couple of minutes till courgettes are crunchy but not raw, chuck in the fresh coriander, stir, and violà!


Courgette Bhaja

Ingredients:
3 courgettes * 3 tbsp besan * ½ tsp haldi * ½ tsp chilli powder * 1 tsp jeera powder (cumin) * 1 tsp cumin seeds * 1 tsp ajwain (carom seeds) * oil * salt to taste

Method:
Wash courgettes and pat dry. Cut into quarters lengthwise and then dice into 1" pieces. In a large bowl, mix the besan, haldi, jeera and chilli powders, sale and courgettes. Make sure the pieces are well coated. Keep aside.
Heat oil in a deep pan. When hot, add the jeera and ajwain seeds. Once they stop spluttering, add the courgette, and stir fry till done.
Eating this seriously reminds one of Calcutta!