New Delhi Style Summer Squash
"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. It's credited to Suvir Saran."
- Ready In:
- 22mins
- Ingredients:
- 10
- Serves:
-
6
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
- Cut zucchini lengthwise in half, then into 1/3 inch slices, like half moons.
- Heat oil in pan til simmering over moderate heat.
- Add mustard seeds, cooking for about 2 minutes, until they begin to pop.
- Add coconut, curry leaves, chilis, jalapeno, cumin seeds and turmeric to pot. BE CAREFUL- THE CURRY LEAVES WILL POP AND SPLUTTER!
- Cook for about 2-4 mins, stirring frequently, until the coconut begins to brown.
- Add zucchini, mixing thoroughly, and turn the heat up to medium/high. Cook, stirring occasionally for about 8 minutes.
- Season with salt to taste, cook one more minute.
- Serve hot with your choice of flatbread.
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Reviews
-
10 stars! This was absolutely fabulous! The flavors are really really divine. I only used 2 dried peppers because I was nervous about the heat level but in the end I wish I had used all 3. The curry leaves have such an indescribable flavor that can't be replicated & adds so much. I feel very fortunate that i have a market down the street that carries them! Be sure to have all your ingredients chopped, measured & ready to rock because this comes together QUICKLY! I even found organic unsweetened coconut flakes so I didn't have to sub shredded. :) Thank you!! Made for Zucchini Tag in the Spain/Portugal Forum. -
I am going to wait to rate this until I try it again. I think I used too much summer squash for the seasonings (I just threw in everything I had in my refrigerator, including 2 small eggplants!). I also did not have curry leaves, which is probably a key ingredient. My version was ok, but not fantastic - but it's no fair to rate it since I deviated so much! I am sure with the cast quantity of squash coming from my CSA group that I will have a chance to do this again the right way!
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