Sunday, November 18, 2007

Indian style squash saute

I don't do very much Indian cooking since your dad does not care for it, but one night when he had a business dinner, your Ama B made her chicken & green apple curry. I wanted a veg to go with it, so I checked out Madhur Jaffrey's cookbook and found a recipe for eggplant. I stole the spices and added a few twists of my own and it turned out very well. You can eat this as a side dish or as a main course with rice. You'll have to season to taste as I did not measure anything.

4 servings as a side dish

1 tbl olive oil
3 zucchini or yellow squash or a mix of both, in large dice
1/2 yellow onion, sliced
1/2 orange bell pepper, in large dice
2 garlic cloves, chopped
2 medium fresh tomatoes, in large dice
cumin powder
coriander powder
fennel or anise seed
salt & pepper
fresh coriander
fresh hot chile, chopped fine

Saute squash, onion, bell pepper, and garlic in olive oil over medium heat. Add generous sprinkle of cumin, coriander, turmeric, and fennel seed, salt & pepper. Add tomato and continue to saute. Add a 1/4 c water and continue cooking til tender. Taste & correct seasonings. Serve with fresh coriander, chile, and fresh lime juice over rice.

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