Search This Blog

Sunday, September 07, 2008

Bengali squash and zucchini

This was taken from Mangoes and Curry Leaves.

In season now are such lovely zucchini and squash produce. Try this as a main or side dish.

4-5 small zucchini or yellow squash
2 tbs mustard oil
2 tbs vegetable oil
1/4 tsp turmeric
1/4 tsp black mustard seeds, crushed
1/4 tsp cayenne
1 tsp sugar
pinch salt

Slice zucchini or squash lengthwise into 1/2-inch-thick slices.

Heat the oils in a large wok or a heavy skillet over medium high heat. Add the turmeric, mustard, cayenne and sugar and fry for about 10 seconds. Add the zucchini and cook, turning and moving the slices for about 3-5 minutes until softened through but not mushy.

Remove the slices and drain of oil. Sprinkle with salt and toss. Serve hot. If any oil is remaining, reserve for reuse.



Elatia Harris said...

This sounds wonderful. I always regret the loss of the fresh green/yellow color of raw zucchini when it's cooked even lightly. The turmeric here could be a real restorative.

hesperia said...

Oh wow, this looks GREAT! I want some right now.

Where can an Ontario woman get some of your special spices?