One of the vegetables that is normally in full swing in July are courgettes – not so this year (2021)! The cold spring and the low light levels in May and June have meant that the poor plants have just sat there, hardly growing at all. This is usually a time when all efforts to pick them young fail and there are always a few that escape. However with the recent appearance of the sun and the increase in temperatures they have sprung into full production at last.

I made this from 2 that had grown too large and had formed seeds inside. I cut them into quarters lengthways and removed the seeds and the woolly bits in the centre and just used the firm flesh. The original weight of the courgettes was 535g from which I gleaned 375g of usable flesh. After the water had been removed (see instructions), it only weighed 165g!

This quantity will make about 15.

Courgette and Basil Pakoras with Tomato Chilli Jam

Ingredients

375g courgette flesh

1 Tablespoon salt

15g basil

50g gram flour

½ teaspoon paprika

½ teaspoon tumeric

½ teaspoon ground coriander

½ teaspoon whole cumin seed

½ teaspoon bicarbonate of soda

75g Greek yoghurt

1 Tablespoon olive oil

I teaspoon black onion seeds

1 clove garlic

275g tomatoes

½ teaspoon salt

40g sugar

chilli flakes to taste

Approx. 500ml sunflower oil for deep frying.

Coarsely grate the courgettes and place in a large bowl. Add the salt, mix well and leave for at least 30 minutes to draw out the water.

Mix the gram flour, spices, bicarb and Greek yoghurt together in a bowl that will be large enough to take the courgette flesh as well.

Meanwhile, make the tomato chilli jam.

Peel and core the tomatoes and chop roughly.

Finely dice the clove of garlic.

Heat the oil in a small saucepan and when it is hot, put in the black onion seeds. When they begin to sizzle, put in the garlic. Stir and fry until the garlic starts to take on colour. Lower the heat and add the chopped tomatoes carefully, as the hot oil will spit. Cook until the tomatoes have softened, stirring and mashing them with the back of a spoon. Add the salt, sugar and chilli flakes and cook until the mixture has become thickened and syrupy. Remove from the heat and allow to cool.

Return to the courgettes. Rinse all the salt out of them under running water, drain and rinse again. Put in a muslin bag (or a thin clean tea towel) and squeeze until all the liquid has gone. Unwrap and place in a sieve, just to make sure there is no excess water left – it will make the batter too runny.

Coarsely chop the basil.

Place a small saucepan on the heat and add the oil to heat up. Fold the courgettes and the basil into the batter making sure it is all mixed together and the courgettes are coated all over.

Take a teaspoon of the mixture and shape it with another teaspoon. Slide it into the hot oil. Repeat 3 times and fry the pakoras until golden brown. Remove with a slotted spoon onto a dish lined with kitchen paper. Repeat this process until all the mixture is used up. It is important not to overcrowd the pan otherwise they will be soggy or worse still, the temperature of the oil will drop and they will not hold together!

Serve hot or cold with the jam as a dipping sauce.