New Delhi Style Summer Squash

Name: New Delhi Style Summer Squash
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2.5 lb green and yellow zucchini; 0.333 cup canola oil; 0.25 cup coconut flakes; 3 whole dried red chilies; 12 curry leaves; 1 jalapeno pepper; 1 tbsp mustard seeds; 1 tsp cumin seed; 0.25 tsp turmeric; salt

Green yellow zucchini, coconut flakes and red chilies simmered on the stove and spiced with curry leaves and mustard seeds for a South Asian dish.

22 min · Serves 6 · Easy

Method

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Time: Prep 7 min · Cook 15 min · 22 min total
Difficulty: easy

1
Cut zucchini lengthwise in half, then into 1/3 inch slices, like half moons. Heat oil in pan til simmering over moderate heat.
2
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!
2 min
3
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.
4
Season with salt to taste, cook one more minute. Serve hot with your choice of flatbread.