Sabzi is the Bengali equivalent to a vegetable stir fry. It can be dry and almost mashed or very runny with a gravy (jhol.) I whipped up this courgette and broccoli sabzi when there was nothing left in the fridge and wasn't in the mood to spend ages toiling over a meat curry. Everybody makes sabzi differently according to their region but I like mine quite "green": that is to say, the vegetables are just cooked through and still retain their vibrant colour.
Serves: 3-4 portions
Prep+cooking time: 15 mins
- 1 tbsp olive oil for cooking
- 1 tsp cumin seeds
- 1 tsp garlic and ginger paste
- 1 green chilli, finely sliced
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 large onion, cut into medium thick slices
- pinch of salt to taste
- 2 tbsp water for steaming
- 1 courgette, cut lengthways into thin slices
- 1 large handful of broccoli tender stems, trimmed to size
- pinch of ground black pepper to taste
1) Wash and cut vegetables into roughly similar sizes and place aside.
2) In a shallow pan, heat olive oil over a medium flame and lightly fry the garlic and ginger paste with the spices until the onions have softened.
3) Add a little water and stir in the courgettes, making sure they are coated in the spices too before covering with a lid and steaming for 5 minutes.
4) Repeat step 3 for the broccoli tender stems.
5) Remove from heat, season with ground black pepper and serve immediately. Serve on its own as a salad/light lunch or with paratha.