Courgette Curry with Himalayan Balsam Seed Pods is a modern British recipe (based on an Indian original) for a classic vegetarian curry of courgettes and radish pods in a tomato and green chilli base with curry spices. The full recipe is presented here and I hope you enjoy this classic British version of: Courgette Curry with Himalayan Balsam Seed Pods.
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It is little know, but the young pods of the himalayan balsam plant are edible. They should be collected before they reach the 'explosive' stage and can be cooked in place of radish pods, mange tout or green beans in stir-fries and stews.
Heat the oil in a wok or heavy-based pan. Add the ajwain seeds, cumin seeds and asafoetida and cook until the seeds begin to splutter then stir in the shredded curry leaves. Now stir in all the remaining spices, the green chillies and the courgettes. Stir-fry briskly for 2 minutes, or until the vegetables are completely covered in the spices then lower the heat, add 3 tbsp water, cover the pan and cook for about 12 minutes, or until the vegetables are tender.
Stir in the tomato purée, and the himalayan balsam seed pods, cook for 4 minutes more then adjust the seasonings (salt and chilli) to taste. Serve hot, accompanied by rice and chapattis.
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