I love courgettes but I notice the taste is easily obscured by other ingredients in a dish or killed by overcooking. In this dish I used small quantities of spices in order not to mask the delicate taste and I cooked it very gently. The result is a slightly sweet and fragrant dish which, I'm sure you'll agree, tastes of courgettes.
Ingredients
3 or 4 courgettes
2 tomatoes
A small piece of root ginger, peeled and chopped
1 clove of garlic
1 clove
1 cardamom
A few black peppercorns
A small piece of cinnamon stick
A couple of tablespoons of desiccated coconut
A large handful of peanuts
A small handful of pine nuts
A cup of yoghurt
Salt
Oil
Roast the dry spices and grind them in a mortar. Add the coconut and grind it a little then add the garlic and ginger and grind to a paste. Add the cashews and pine nuts and again grind to a paste. Thin it with the yoghurt and leave it aside while you prepare the vegetables.
Slice the courgettes and fry in oil for about five minutes before adding the chopped tomatoes and some salt. Cook for a few minutes more, until the tomatoes begin to break up, then add the nut and spice paste. Cover the pan and cook gently until the courgettes are tender but not already breaking up.