Thursday, July 24, 2014

Yellow Squash Curry

This is easy and delicious--a great vegetarian option or side dish with chicken sukka.
Serves 4 

3 medium Yellow Squash, chopped
1 red Onion,  chopped
1/2 - 1 Fresh serrano or jalapeƱo, minced
1 Tomato, chopped
1 tsp Ginger garlic paste (1 fat clove of garlic and an equal knob of fresh ginger)
1/2-1 tsp cayenne powder
1/4 tsp Turmeric powder
1 tsp Coriander powder
1/4 tsp Garam Masala 
1/2 cup Coconut milk (I use light.)
Salt - to taste
1/4 tsp Mustard Seeds
1/4 tsp Cumin seeds
5 Curry leaves (I omitted this)
Cilantro - for garnish
2 tbl Oil

1. Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves, cover and cook until the mustard seeds quit sputtering.
2. Add chopped onion and serrano and saute, add ginger garlic paste and saute.
3. Add chopped tomatoes and saute till everything forms a gravy. 
4. Now add the yellow squash and fry along with turmeric powder,cayenne, coriander powder, garam masala and salt. Cover and cook till the squash is cooked adding a little water as needed. 
5. Uncover, add coconut milk and let the gravy simmer and reduce for few minutes. 
6. Garnish with coriander leaves.

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