By Suzanne Doad, MS, RD, LDN
Another summer squash recipe for those looking for different ideas on how to cook this seasonal staple…this time Indian style! This dish is typical of Northern India, where my husband’s family is from, and is full of anti-inflammatory spices, which makes it very flavorful.
It is traditionally served with whole wheat flatbreads called roti or chapati, but this time I’ve opted for basmati rice – you could also use naan here. Chana masala, spiced chickpeas, and plain yogurt make this a complete meal.
Ingredients (4 servings):
5 medium squash and/or zucchini (~1 pound) chopped into 1/2 inch pieces – the thinner you chop them, the quicker the dish cooks
1 medium onion, diced
2 medium (or 4-5 small) cloves of garlic
1 inch piece fresh ginger (or 1 teaspoon of ginger powder)
2 Serrano peppers – remove seeds if you don’t want it spicy
1 tsp cumin seeds (or cumin powder)
1 tsp turmeric powder
1/4 tsp black pepper
1 tsp sea salt
2 tbsp avocado oil (or other neutral-flavored cooking oil)
How to Make it:
1. Heat the oil in a large pan over medium heat. When hot, add the cumin seeds and black pepper. Heat the spices in the oil for 1 minute, then add onions to the pan.
2. Chop the garlic, ginger, and peppers in a food processor until it becomes a paste.
3. Once onions are lightly browned (about 5 minutes) add garlic/ginger/pepper mixture. Sauté for another 5 minutes, making sure to stir so the garlic and ginger don’t burn.
5. Add turmeric powder and stir to coat vegetables; sauté for 1-2 more minutes.
6. Add squash and salt, stir well.
7. Cook the squash for 30 minutes, stirring occasionally to make sure the food doesn’t stick. If it sticks, add a little water and stir it in.
8. Remove from the heat and enjoy!
If you try it, let me know what you think!