ScienCentral's News video Curry for Diabetes reported that the curry spice turmeric's yellow coloring might have health benefits. In this ScienCentral web exclusive Chef Suvir Saran, of New York City's Devi restaurant, demonstrates how to use turmeric in a delicious recipe and defines what curry really is. Saran and Chef Hemant Mathur are owners of Devi, which received a Michelin Star rating in 2007 and 2008.
[If you cannot see the YouTube video below, you can click here for a high quality mp4 video.]
Stir-Fried Mixed Summer Squash Adapted from Suvir Saran's Indian Home Cooking: A Fresh Introduction to Indian Food, With More Than 150 Recipes (Clarkson Potter/Publishers) Serves 6
3 tablespoons canola oil 1 tablespoon black mustard seeds 1 teaspoon cumin seeds 1/4 teaspoon turmeric 3 whole dried red chiles 1/2 fresh hot green chile, chopped 12 fresh or 16 frozen curry leaves, torn into pieces (optional) 1/8 teaspoon asafetida (optional) 2 1/2 pounds zucchini and yellow squash, trimmed, halved lengthwise, and then cut crosswise into 1/3-inch-thick slices 1/2 teaspoon salt, or to taste
Combine the oil and mustard seeds in a large wok, kadai, or frying pan over medium-high heat. Cover (the mustard seeds pop and splatter) and cook until you hear the mustard seeds crackle, 1 to 2 minutes.
Add the cumin seeds, turmeric, dried and fresh chiles, and the curry leaves and asafetida, if using. (Stand back; the curry leaves spit when they hit the oil.) Add the squash and stir to coat the squash with the spices. Then cook, stirring often, for 5 minutes.
Add the salt and cook, stirring, until the squash is tender but still has some bite, 3 to 4 minutes longer. Taste for salt and serve hot.