|Zucchini-Squash Stir Fry with Indian Spices|
This recipe is adapted from Manjula's Kitchen. In the middle of winter I was suddenly craving for this summery dish. Found decent zucchini and squash in the grocery store, so immediately set about making this.
Here's how I made Zucchini-Squash Stir Fry with Indian Spices:
Heat 2 tsp oil in a large skillet or pan. Add 1 tsp panch phooran mix (ready made mix of 5 seeds - mustard, cumin, fennel, nigella and methi. Fry on medium heat for 2-3 mins until they start sizzling. Add 1 clove garlic, minced. Fry 2 mins. Add handful of onions - finely slit. Fry till softened. Add handful of slit red bell pepper, 1 chopped zucchini and 1 chopped yellow squash. (I chopped the zucchini and squash into thin semi circles). Add seasonings to taste - salt, cumin pwd, coriander pwd, little turmeric pwd, red chilli pwd, pinch of sugar. Stir gently so all the veggies are coated with the spices. Cover and cook on medium heat for 7-10 mins, stirring occasionally. The veggies should be cooked but firm. Finally sprinkle some amchur pwd on the veggies, toss to coat.
Serve this zucchini-squash stir fry with rotis or dal-chawal.