2 servings side dish
1 tablespoon sunflower oil
1 onion, thinly sliced
3 garlic cloves, crushed
1/2 inch piece ginger, finely matchsticked
1/2 tsp cumin seeds
1 medium tomato, cubed
1/2 tsp salt, or more to taste
1/2 tsp coriander powder
1/4 tsp black pepper powder
1/2 tsp red chilli powder
2 small courgettes cut into 1/8-inch half-moons
Heat oil in a nonstick or heavy bottomed skillet over high heat. Add the onions, and sauté until they are lightly golden (8-10 minutes).Lower the heat to medium and add the garlic, ginger and cumin seeds. Sauté until the raw smell of the ginger and garlic disappears (1 min).
Add the tomato, salt, coriander powder, black pepper powder, and red chilli powder.
Sauté for a minute, then stir in the courgettes and a splash of water.
Mix well, ensuring that the courgette is well coated.Cover and let cook on medium heat for 7-10 minutes.
Lower the heat to the lowest setting and continue to cook uncovered for another 10 minutes, stirring once or twice.
