Stumble

[If you cannot see the Revver 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.

Stumble

Responses

1. Mediamama says:
   

   August 13th, 2008 at 8:44 am (#)

   Mmm. Sounds delicious!

2. Wishie says:
   

   August 16th, 2008 at 10:40 am (#)

   It's squash season & i luv me some curry, defly gonna try this recipe. & sorry but i disagree about the potatoes, they are my fav part b/c they get so saturated w the flavor (it's potato season too!).

3. fuzzyleaves says:
   

   August 19th, 2008 at 11:36 pm (#)

   Yeah, americans ruined curry!

Leave a Response