Barbecued courgettes with bengali sauce - 9Kitchen

Ingredients

• 3 teaspoons prepared English mustard, or 2 tsp brown mustard seeds (see introduction), or to taste
• Salt
• 10g roughly chopped root ginger (peeled weight)
• 3 large garlic cloves, halved
• 3½ tablespoons extra virgin olive oil, plus more to brush the courgettes
• ½ tsp panch phoran
• 3 - 4 Indian green finger chillies, stalks removed, pierced with the tip of a knife
• 3 quite rounded tbsp thick Greek yogurt
• 1 large tomato, chopped
• ½ teaspoon ground turmeric
• 3 courgettes (zucchini), sliced diagonally into 1.5cm thick rounds
• 150g ricotta
• Handful chopped coriander
• 2½ tablespoons pumpkin seeds, lightly toasted in a pan until puffed up