Summer Squash Curry

DSC_0006I know it’s not summer yet, but I got these beautiful zuchinnis and yellow squashes in my farm basket last week. Zuchinni is not something you typically find in India  and is uncommon in Indian cooking. But Indian cooking does feature dishes with water-based vegetables and I thought I’d try it out. I decided to make a squash curry. It turned out great! Curry, for non-indian readers, doesn’t always mean a gravy-based spicy dish. It includes stir fried dishes with spices as well.  Zuchinni is a low-calorie, water-dense vegetable that is high in Vitamin A and C, magnesium, fiber, folate, riboflavin, phosphorus, potassium and Vitamin B6.  More importantly, my dinner guests loved the combination of yellow and green. It was a feast for the eyes! This recipe was super simple, takes only 10-15 minutes from start to finish.



You Will Need:

  • 3 Yellow Squashes
  • 2 medium sized zucchini
  • 1/2 onion, chopped
  • ginger-garlic paste, or 2 cloves garlic grated, and 1/2 nub ginger grated
  • cumin seeds, cumin powder, coriander powder, red chilli powder, turmeric
  • Cilantro for garnish

To Prepare:

  1. Cut squash into small cubes DSC_0010
  2. In a wok or skillet, heat some oil and add 1 tsp of cumin seeds
  3. Once they sputter, add the chopped onion and ginger-garlic paste, stir and allow the onions to soften
  4. Add 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp red chilli powder and 1 tsp turmeric. Sprinkle in some salt.
  5. Stir in the squash. Reduce flame to medium.


6. Allow the spices to coat the squash nicely.


7. Zucchinis and squashes cook up quickly, so cook for an additional 5-10 minutes, stirring occasionally until you reach the desired softness and remove from flame. You want the squashes to retain their color and not be mushy, so try not to cook for too long.

8. Garnish with cilantro and serve!




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