Green Chilli Dhal

Serves: 4
Time: 50 mins

Ingredients

• 30 ml (2 tbsp) corn oil
• 450 g (1 lb) young courgettes, sliced
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 450 g (1 lb) tomatoes, peeled, seeded and chopped
• 2 drained canned jalapeno chillies, rinsed, seeded and chopped
• 15 ml (1 tbsp) chopped fresh coriander
• salt fresh coriander, to garnish

1) Heat the oil in a flameproof casserole and add all the remaining ingredients, except the salt.

2) Bring to simmering point, cover and cook over a low heat for about 30 minutes until the courgettes are tender, checking from time to time that the dish is not drying out. If it is, add a little tomato juice, stock or water.

3)Season with salt and serve the Mexican way as a separate course. Alternatively, serve accompanied by any plainly cooked meat or poultry. Garnish with fresh coriander.