|Our 4th (and final) planting|
of summer squash
COURGETTES & YELLOW SUMMER SQUASH WITH CUMIN
from Curry Easy by Madhur Jaffrey
4 medium courgettes and/or summer squash (about 1 1/2 lb total)
4 Tablespoons olive oil
generous pinch of ground asafoetida
1 teaspoon whole cumin seeds
6 oz. finely chopped tomato (1 medium; 6 oz. of drained canned diced tomato can be substituted if necessary)
1 teaspoon salt
1/8 teaspoon cayenne pepper
Trim the courgettes and/or squash, then quarter them lengthways. Cut them crossways into 1-inch chunks.
Pour the oil into a frying pan and set over a medium heat. When hot, put in the asafoetida and cumin seeds. Stir once, then put in the tomatoes. Stir and cook for about 2 minutes, or until the tomatoes have softened.
Add all the courgettes and squash. Stir and saute for 2 minutes. Add the salt, cayenne pepper and 4 Tablespoons water. Stir to mix, and bring to a simmer. Cover, reduce the heat to medium-low and cook, stirring once or twice, for 5-6 minutes or until the vegetables are just done.