September 25, 2018

Squash bounty

Summer squash with paprika

It's that time in the farmer's market when every vendor is eager to get rid of their zucchinis and summer squashes.

They are plentiful, there are everywhere and they are cheap. And pretty much every time I go, I pick up some. You can get a nice long one for a dollar or a mix for a couple of bucks.

I planted a few zucchini plants this summer, but I didn't get any zucchinis. I got a lot of flowers, but no zucchinis, but with farmer market I have nothing to worry about.

This is the new favorite - zucchins and squashes strifried with some curry leaves and paprika. It turned out really good, and we munched on some as an appetizer while we waited for the rice and dal to be done.

Ingredients:
(serves 3-4)
2 medium zucchinis
1 medium summer squash
8-12 curry leaves
1 red chili
1/2 tspoon paprika powder
1/2 tspoon cumin seed powder
1/4 tspoon turmeric powder
2-3 tbspoon oil
salt to taste

Method:
Wash and cut the zucchini in equal sized round pieces.

In a shallow pan, heat the oil. Then add in the turmeric powder, the red chili and the curry leaves.

Add int he zucchini and summer squash pieces till they are coated in the turmeric.

Stir-fry them for 2-3 minutes. Then add int he paprika, cumin seed powder and salt.

Cover the pan with a cover and let it cook for 5 minutes on low-medium heat. I didn't add any water, the zucchini and the summer squash will let you water that will help them cook.

Take the lid off, mix it all together and check if they are done. If not, cover and cook for another 2-3 minutes.

Summer squash with paprika

Serve hot with some dal, and rice. It even makes nice appetizer. Enjoy.

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