New Delhi Style Summer Squash

Total Time: 22 mins Preparation Time: 7 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.