Recipe adapted from Sameen Rushdie's Indian Cookery.
Saute the onion in the stock (or use oil) until golden. Add the cumin and chillies, and stirfry for a minute.
Add the courgettes; mix well and stirfry for another few minutes. Add salt to taste, then turn the heat to very low, cover the pan and let the courgettes steam until tender, stirring and turning the vegetables over several times.
Just before serving, add the coriander leaves and stirfry for a few more minutes.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 11 Sep 1998 - comments and questions to Kake L Pugh (email@example.com).