Courgette And Green Pepper Sabzi Tori Aur Hari Mirch Ki Sabzi Recipes

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COURGETTE AND GREEN PEPPER 'SABZI' (TORI AUR HARI MIRCH KI SABZI



Courgette and Green Pepper 'sabzi' (Tori Aur Hari Mirch Ki Sabzi image

A nice side dish to Indian meals. The green pepper goes really well with the courgettes. You may think that a pepper of another colour would look nicer, but as I said, the two green vegetables work well together. I've made this twice so far and will make it again. You will get the asafetida from Indian stores, but I left it out when I cooked this the first time and it still turned out lovely. Recipe source is Maduhur Jaffrey's wonderful 'The Ultimate Curry Bible'.

Provided by tigerduck

Categories     Peppers

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil or 3 tablespoons corn oil
1 pinch ground asafoetida powder
1/2 teaspoon cumin seed
1/4 teaspoon whole brown mustard seeds
1 1/4 lbs courgettes (560g, peeled and cut into 4-cm or 1 1/2-inch long and 1-cm /1/2-inch thick fingers)
1 large green pepper, about 7 oz (200g)
2 tablespoons natural yoghurt
1 tablespoon ground coriander
1/2 teaspoon salt (or a bit more)
1/2 teaspoon chat masala (or 1 pinch of cayenne pepper and 1 tablespoon lemon juice)

Steps:

  • Pour the oil into a large pan or wok and set over a medium-high heat.
  • When the oil is hot, put in first the asafetida and then, in quick succession, the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the courgette and the green pepper. Stir and fry for five minutes.
  • Add the yoghurt, and cook, stirring, until it has been absorbed (It will curdle, but the dish will look nice at the end).
  • Reduce the heat to low and add the coriander and salt. Sir for a minute.
  • Add the chaat masala and toss. Taste for balance of flavours.

Nutrition Facts : Calories 174.6, Fat 14.7, SaturatedFat 2.2, Cholesterol 1.3, Sodium 414.2, Carbohydrate 10.6, Fiber 3.8, Sugar 5.1, Protein 3.5

ZUCCHINI AND GREEN PEPPER SABZI



Zucchini and Green Pepper Sabzi image

This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 11

3 tablespoons olive or corn oil
Large pinch of ground asafetida
1/2 teaspoon whole cumin seeds
1/4 teaspoon whole brown mustard seeds
1 1/4 pounds zucchini, peeled and cut into 1 1/2-by-1/2-inch pieces
1 large green pepper (about 7 ounces), quartered lengthwise, seeded, and cut crosswise into 1/2-inch-thick slices
2 tablespoons plain yogurt
1 tablespoon ground coriander
1/2 to 1 teaspoon coarse salt
1/2 teaspoon chaat masala
Juice from 1/2 lemon

Steps:

  • Pour oil into a large saucepan or wok, and set over medium-high heat. When oil is hot, add asafetida, and in quick succession, cumin seeds and mustard seeds. As soon as mustard seeds begin to pop, add zucchini and green pepper. Cook, stirring, for 5 minutes. Add yogurt, and cook, stirring, until yogurt has been absorbed. Reduce heat to low, and add coriander, chaat masala, and salt. Cook, stirring, for 1 minute. Drizzle with lemon juice; toss to combine, and serve.

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