Courgette sabji

Ingredients:

3 medium courgettes
1 teaspoon turmeric
1 tablespoon oil
1 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 teaspoon salt
1 tablespoon tomato puree

1 teaspoon garlic paste
1/2 teaspoon mustard seeds
1 tablespoon fresh coriander finely chopped for garnishing.

Method:

1. Wash and cut the corgettes into long thin slices about 2 inches long each.

2. Heat the oil in a pan and add the mustard seeds.

3. Let them pop.
4. Add the garlic paste and cook slightly.
5. Mix 1 tablespoon water in the tomato puree and add to the garlic.

6. Add all the spices and mix throughly.

7. Add the courgettes and toss the courgettes so that they are covered by the spices and tomatoes.
8. Cover and cook on a low heat till courgettes are tender.

9.Transfer courgette sabji to serving dish and garnish with fresh coriander.

Serve with hot rotis.

Plain paratha

Ingredients:

1 bowl wheat flour

1 tablespoon oil
1 teaspoon salt

Dry flour for rolling

Oil for shallow frying

water for making dough

Method:

1.Add salt and oil to flour and make a dough using a little water.Cover and leave for 1 hour.

2.Divide the into 12 small ball.

3.Using dry flour roll each ball into a six inch round paratha

4.Heat a tava and cook the paratha, when it starts to form bubbles turn it over

5.Spread some oil on the paratha and turn it over and let it cook under neath.

6.Spread some oil on top side and flip the parath over and cook under side.

7. Cook remaining paratha in same way.

Serve with any curry or pickle.

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Aloo paratha