Ingredients
Serves 4
Temperature: medium/high
Section of barbeque: flat plate/open slat
- 4 medium yellow zucchinis (use green zucchini if yellow out of season)
- 3 tbsp vegetable oil
- 1 tsp black mustard seed
- 1 tbsp Indian curry powder
- 1 red capsicum
- 1 small onion, peeled
- Salt
- Water
- 12 small pappadums
- Spray oil
- Indian mango pickle
- Natural yoghurt
Method
In the kitchen
- Trim the zucchinis and cut down the centre lengthwise. Cut these halves into half moons around 2cm (¾”) long.
- Pour the oil into a bowl and mix in the mustard seeds and curry powder
- Dice the flesh of the capsicum and onion and add to the oil mixture. Add the zucchini and toss to coat. Leave to sit for 1 hour before cooking.
At the barbecue
Spray both sides of the pappadums liberally with oil and put onto the open slat – only do a couple at a time, they crisp and sizzle very quickly so be ready to turn. Lift and drain on kitchen towelling. (Alternatively, use microwave pappadums.)
Tip the zucchini mixture onto the flat plate – allow to cook through turning regularly. Sprinkle with salt to taste. The zucchini is cooked when soft but still holding together.
At the table
Put a little juice from the zucchini into the centre of the individual plates and place 1 pappadum – spoon over some zucchini mixture and add another pappadum – spoon over a little more of the zucchini – top with a pappadum and repeat until the four plates are done. Serve with the Indian mango pickle and yoghurt on the side.
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