 | Another contribution by Naheed. I had bought fresh thyme from the Okhla vegetable market and needed to use it in a dish the very same day. Here it goes then: Saute two ripe chopped tomatoes with onion and garlic, put in about 250ml thick tomato puree. Then add fresh basil and thyme along with some salt. when it begins to bubble, add some chopped baby corn and after a minute thickly chopped courgettes/zucchini with quartered mushrooms. Cook on a high flame for the next 30 seconds before taking it off – this makes sure the vegetables remain crisp and are cooked. - Naheed |
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Hi Sid,
I grow thyme, so have never needed to buy it, but I buy basil at the supermarket at this time of year, in pots. I’ll be sowing some seeds of it soon so I can have organic leaves.
I like the sound of the vegetable dish but would substitute the courgette as I dislike the texture of them.
How nice it must be to be able to grow herbs! I’ve always wanted to do that, but never got around to it.
Your comment on courgettes reminds me – have you tried Stewed Cucumber?
Yes, I’ve had stewed Cucumber in Chinese restaurants, can’t say that I’d want to do it at home though.
Would you be able to grow herbs on your windowsills? I mean I don’t know if you live in a high-rise apartment or a bungalow with a garden. They are so easy to grow. It’s like watching magic when the seeds germinate and start to grow.
No use Toni. There’s just no available time between my ‘real’ job, cooking, learning and restaurant reviews. I used to live in a bungalow type house, with a huge, lovely, garden and never did a thing there. We’ve left that in favor of a more modern house [no garden] and we still don’t do anything.
Probably do all of that when I retire! What type of place do you stay in?
I have a first floor apartment with a small vegetable/flower patch at the front door. I would be totally miserable if I wasn’t able to grow something. At the moment, indoors, I have Basil, Chervil, Tarragon, Chilli, Lemon Thyme, Aloe Vera, pelargoniums and peas! I’m not growing the peas for the seeds, but am enjoying the shoots and tendrils in salads.