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Courgette Borani

Servings: 4 people
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients 

Main:

  • 500 g courgette (zucchini), sliced
  • 2 tsp garlic, minced
  • ¼ cup tomato paste
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ¼ tsp chilli powder
  • 1 tbsp white vinegar
  • Pinch of sugar
  • Salt and pepper, to taste
  • 100 g cherry tomatoes, halved
  • 2 onions, thinly sliced
  • 2 green chilies, cut in half
  • ½ cup water
  • Vegetable oil

Yogurt Sauce:

  • 1 ½ cups plain yogurt
  • ½ cup labneh
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • ⅛ tsp dried dill
  • ⅛ tsp dried mint
  • Salt and pepper, to taste

Instructions

  • Cut courgettes into slices. Fry for about 10 to 15 minutes until slightly golden. Once done, remove from the oven and set aside.
  • On the same pan, sauté onions until translucent. Add the garlic and sauté until fragrant. Stir in the tomato paste and cook for 2 minutes. Add turmeric, coriander, cumin, chilli powder, vinegar, sugar, salt, and pepper. Stir well and let the spices cook for another minute.
  • Add tomato cherry tomato and water, mix well. Add the green chilli and roasted courgettes to the pan. Cover the pot and allow to simmer on medium heat for about 10 to 15, or until the tomatoes are cooked and the mixture has thickened.
  • In a bowl, combine the yoghurt, dried dill, dried mint lemon zest, and lemon juice. Season with salt and pepper. Stir well until all the ingredients are well mixed.
  • To serve, spread a generous layer of the yoghurt sauce on a serving plate. Gently spoon the courgette and tomato mixture over the yogurt. Garnish fresh dill. Enjoy the Courgette Borani warm or at room temperature. Serve with naan, pita, or crusty bread.