Try summer squash with carrots flavored with turmeric and spices heaped on Basmati rice.
Turmeric-Flavored Curried Squash & Carrots (Sabzi)
1 pound yellow squash, cut lengthwise
1 pound zucchini, cut lengthwise
1 pound fresh carrots, cut lengthwise
¼ cup corn oil
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
1 medium onion, peeled and chopped fine
8 cloves garlic, peeled and chopped fine
1-inch piece fresh gingerroot, peeled and chopped fine
1 green chili, chopped fine
½ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon cumin powder
¼ teaspoon asafoetida powder
2 medium tomatoes, chopped fine
Salt to taste
Heat the oil in a wok over medium heat. Add the mustard seeds and cumin seeds, and sauté for 2-3 minutes, stirring constantly, until they change color and the mustard seeds start popping.
Add the onions, garlic, ginger, and chili and sauté for 3-4 minutes, stirring occasionally, until onions turn soft and golden brown.
Add the turmeric, coriander, cumin and asafoetida and stir thoroughly for 2-3 minutes. Add the squash, zucchini, carrots, tomatoes and salt and mix thoroughly. Cover and simmer for 5-6 minutes, stirring occasionally to prevent ingredients from sticking to the bottom of the wok.
Serve hot with plain Basmati rice or roti, legumes, yogurt salad (raita), and hot mint chutney.
Let’s Curry! Share my healthy repertoire of authentic, delicious, and easy-to-prepare vegetarian and non-vegetarian recipes of diverse flavors with family and friends from Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.