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Aloo Jugni

A lovely "dry" vegan curry.

Courgettes are not a thing in Indian cuisine, so while I'm using courgettes, I'm going with Jugni as a title - these are gourds: similar family to courgettes. You could use pumpkin, marrow, squash, etc.

INGREDIENTS

2 tsp mustard seeds

onion

garlic

ginger

chilli

1tsp cumin

1tsp turmeric

1tsp garam masala

potato

courgette - or squash/pumpkin/marrow - some kind of gourd

Watch the video


METHOD

  • Peel the potato and top and tail the courgette

  • Cut them into bite-sized cubes

  • Finely slice the onion

  • Peel the garlic (with a teaspoon) and peel the garlic

  • Grate them both

  • Deseed and finely chop the chilli. The more seeds you leave, the hotter the curry. If you don't have a chilli, 1tsp chilli powder will do

  • Put the mustard seeds into a dry pan and heat them till they start dancing

  • Add the onions, garlic, ginger and chilli

  • After about 10 minutes, the onions will be soft

  • Add the remaining spices - cumin, turmeric, garam masala. And a bit of salt

  • Stir them through then add the potatoes

  • Stir the potatoes through then add a cup of water. It doesn't seem like much, but it's plenty

  • Bring it to the boil, then down to a simmer. Cover and cook on a medium heat for 20 minutes

  • Add the courgette

  • Stir through, then cover and cook for 20 minutes


#lockdownrecipes #lockdowncooking #curry #aloo #dinnertime #vegetarian #vegan

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