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
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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