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Host: Sunita Reed; Chef: Suvir Saran
Stir-Fried Mixed Summer Squash
Adapted from Suvir Saran’s Indian Home Cooking: A Fresh Introduction to Indian Food, With More Than 150 Recipes (Clarkson Potter/Publishers)
3 tablespoons canola oil
1 tablespoon black mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon turmeric
3 whole dried red chiles
1/2 fresh hot green chile, chopped
12 fresh or 16 frozen curry leaves, torn into pieces (optional)
1/8 teaspoon asafetida (optional)
2 1/2 pounds zucchini and yellow squash, trimmed, halved lengthwise, and then cut crosswise into 1/3-inch-thick slices
1/2 teaspoon salt, or to taste
Combine the oil and mustard seeds in a large wok, kadai, or frying pan over medium-high heat. Cover (the mustard seeds pop and splatter) and cook until you hear the mustard seeds crackle, 1 to 2 minutes.
Add the cumin seeds, turmeric, dried and fresh chiles, and the curry leaves and asafetida, if using. (Stand back; the curry leaves spit when they hit the oil.) Add the squash and stir to coat the squash with the spices. Then cook, stirring often, for 5 minutes.
Add the salt and cook, stirring, until the squash is tender but still has some bite, 3 to 4 minutes longer. Taste for salt and serve hot.
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