Garlicky Pattypan Squash
My YJ Recipes
1 pound pattypan squash
2 large cloves garlic
4 tablespoons canola or untoasted sesame oil
1/2 teaspoon mustard seeds
1 teaspoon ground turmeric
1/4 teaspoon cayenne
1 large tomato, cut in eighths
Pinch of sugar
3 tablespoons minced fresh cilantro
1. Cut the pattypan squash into quarters.
2. Peel the garlic, then smash it with the side of your knife to release its flavor.
3. Heat the oil in a wok over high heat until it just begins to smoke. Working quickly, add the mustard seeds and cover. When the seeds stop popping, add the turmeric, cayenne, and tomato. Stir until the tomato breaks up just a little; than add the squash, salt, and sugar. Toss lightly with a wooden spoon, cover, and steam for a couple of minutes.
4. Turn down the heat to medium, toss in the smashed garlic, cover, and cook until the squash is crisp but tender. Stir in the minced cilantro; serve hot.
Note: Baby zucchini and other summer squashes also work well in this quick and easy sauté.
Extra: Read the full article about quick and easy Indian cuisine, Bold Flavor Fast.