South Indian-ish Summer Squash
 
 
A super simple south Indian-ish summer squash recipe that is full of savory, spicy, tangy, and sour flavors.
Yield: 4 servings
Ingredients
  • 2 tbsp olive oil
  • 1 tsp black mustard seeds
  • 10 fresh curry leaves
  • 1 tsp ground turmeric
  • ¼ tsp asafetida (optional)
  • 1 onion, diced
  • 4 medium or 2 large summer squash, diced into ½-inch pieces
  • 2 serrano chiles, halved lengthwise
  • 1 tbsp ground coriander
  • 1 tsp kosher salt, plus more to taste
  • 2 tbsp fresh lime juice
  • ½ tsp kashmiri chili powder
Instructions
  1. Heat the oil in a large skillet over high heat. Once it begins to shimmer, add in the mustard seeds. Once they begin to pop, remove the pan from the heat briefly and stir in the curry leaves. They should immediately crisp up.
  2. Return the pan to medium heat and add in the turmeric and asafetida. Stir to combine. Add in the onion and cook until translucent, about 5 minutes. Add in the squash, serrano peppers, and coriander. Stir to combine. Spread the vegetables in an even layer in the pan. Cover and cook until the squash is tender, about 8-10 minutes.
  3. Stir in the salt, lime juice, and chili powder. Season to taste with lime juice, chili powder, and salt before serving.
Notes
Recipe from Indian-ish
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/07/south-indian-ish-summer-squash.html