Heat the 2 tbsp of mustard oil. When properly heated, mustard oil turns smoky and pale in colour.
Add the bay leaves, whole red chilies (break them a little) and pas puron.
When the seeds splutter, add the courgette, garlic and green chillies.
Stir for about a minute over medium to high heat.
Add the bicarbonate of soda and salt.
Stir well for about 30 seconds. The courgette will start to release its juices.
Cover and cook over low heat for about five minutes.
Remove lid and stir for a few seconds. The courgette will have started to soften. Stir, and using the ladle, break the pieces a bit more. Do not mash.
Cover and cook for another 4 minutes.
Remove the lid and cook for another 2-3 minutes, over high heat, stirring constantly till most of the moisture evaporates. The dish should should not be watery, but shouldn't be too dry either. The courgettes should be very soft yet have a slight texture and not go completely mushy (check the video).
Remove from heat and mix in the remaining tbsp of mustard oil.
Serve hot with boiled rice.