Cumin Spiced Zucchini and Summer Squash

Oh how I love Indian food.  Even when I'm not creating an Indian dinner, I will add this as a side if I'm looking for cumin to settle my cravings for Indian.  The coconut also gives this dish texture and flavor.

Makes:  about six side servings


Ingredients:

3 T. canola oil
1 T. black mustard seeds
1 t. cumin seeds
1/4 t. turmeric
3 whole dried red chilies
1 fresh hot green chile chopped, I use serrano chile
1/8 t. asafetida (optional, see note at the bottom)
1/4 c. shredded unsweetened coconut
2-1/2 lbs. zucchini and yellow squash, cut length wise in to quarters and into 1/2 inch slices
1/2 t. salt, or to taste

Instruction:

In a wok or large skillet, add oil and mustard seeds.  Cover and heat over medium heat till mustard seeds start to pop.  Add cumin seeds, turmeric, dried chilies, asafetida and coconut.  Reduce heat and stir.  When the coconut starts to turn golden brown add squash and turn the heat up to medium-high, stirring to mix with the spices.  Cook for about 5 minutes.  Season with salt.  Cook till squash is tender, but not limp.  Taste for salt.  Serve hot.


Asafetida (Heeng) is a sand colored powder made from the root of a plant similar to fennel.  The powder has a pungent flavor and a very strong smell.  It is used as a seasoning and as a digestive, in small quantities.  The powder is used in cooking because it adds a savory flavor.  If you do not have this powder substitute a small amount of garlic and onion.  This spice can be found in Asian grocery stores and health food stores, sometimes sold in the bulk spice bins.  Do not let the smell of this powder dissuade you in trying it in your Indian dishes. 

Note:  If you do not like whole cumin seed in your dish, you can toast it before hand and grind it in a spice grinder.  If you do not have tolerance to spice, reduce green chile to 1/2.  When using dried red chiles, us ones that are long and skinny, deep red and from the Capsicum family.  As with handling any chiles, be sure not to touch your face or any sensitive skin after handling.  To protect your hands, wear gloves.


This recipe is referenced from:  Indian Home Cooking by Suvir Saran and Stephanie Lyness
(I have made modifications to this recipe, the original can be found in this book)