Courgettes and potatoes in coconut milk

Name: Courgettes and potatoes in coconut milk
Yield: Serves 4
Cuisine: India
Ingredients: 10 ml/2 tsp ginger purée; 5 ml/1 tsp ground turmeric; 1 large onion, finely chopped; 60 ml/4 tbsp sunflower oil or light olive oil; Plain Boiled Rice or Indian bread, to serve; 5 ml/1 tsp ground cumin; 2.5-5 ml/½-1 tsp chilli powder; 400 ml/14 fl oz/1⅔ cups canned coconut milk; 5 ml/1 tsp salt, or to taste; 2.5 ml/½ tsp garam masala; 450 g/1 lb courgettes (zucchini); 350 g/12 oz potatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This simple but delicious Odishan dish, Potala Rasa, is traditionally cooked with a vegetable known as parwal, which belongs to the same family as squash and cucumber. Courgettes make an excellent substitute, but do take care not to overcook them or they will be mushy.

Ingredients

450 g/1 lb courgettes (zucchini)
350 g/12

Asia
India
Odisha
Side dish
Vegan

Method

Trim the courgettes and halve them lengthways. Cut each half into about 2.5cm/1in chunks. Peel the potatoes and cut them into 2.5cm/1in chunks.
Heat half the oil in a frying pan over a medium-high heat, then add the potatoes and cook f