New Delhi Style Summer Squash |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Zucchini is back in season and boy have I found a FANTASTIC recipe. It's different, healthy, delicious and so fragrant. I found it in a Food & Wine cookbook promotional. Ingredients:
2 1/2 lbs green and yellow zucchini |
1/3 cup canola oil |
1/4 cup coconut flakes |
3 whole dried red chilies |
12 curry leaves |
1 jalapeno pepper, finely chopped |
1 tablespoon mustard seeds |
1 teaspoon cumin seed |
1/4 teaspoon turmeric |
salt |
Directions:
1. Cut zucchini lengthwise in half, then into 1/3 inch slices, like half moons.
2. Heat oil in pan til simmering over moderate heat.
3. Add mustard seeds, cooking for about 2 minutes, until they begin to pop.
4. Add coconut, curry leaves, chilis, jalapeno, cumin seeds and turmeric to pot. BE CAREFUL- THE CURRY LEAVES WILL POP AND SPLUTTER!
5. Cook for about 2-4 mins, stirring frequently, until the coconut begins to brown.
6. Add zucchini, mixing thoroughly, and turn the heat up to medium/high. Cook, stirring occasionally for about 8 minutes.
7. Season with salt to taste, cook one more minute.
8. Serve hot with your choice of flatbread.
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