Nupur’s A-Z of Indian Vegetables ~ Y is for Yellow Squash Saute

yellow squash with ISG’s sambhar powder
sliced yellow squash dusted with ISG’s magic sambhar powder

Well, we’re down to the “Y-er” for lovely Nupur’s A-Z of Indian Vegetables!

I was disappointed when I had to miss “X”. Time gets away between working and kids. You moms with little ones, just wait till they’re in High School — Asha knows! ;)

All week long I thought, “I will spend some time THIS week. Drama camp is over. The play has ended. Surely I can spend some time this weekend, to find an awesome “Y” dish”.

Alas, it wasn’t to be. Never mind looking up veggie names in four or five different languages (I have fun with the challenge of translation!) — I didn’t even get to the Indian store!

I thought I would have to miss out again. Then this evening, staring blankly at my kitchen counter, searching for a charm, I caught sight of the treat my mom brought me on Thursday.

It was a summer squash, so perfect and sweet, fresh from her own backyard garden. What better way to celebrate A-Z than with a beautiful veggie like that!
It even begins with “Y” if I stretch it — yellow squash.

yellow squash, aka summer or crookneck squash
fresh yellow squash ~ a summer delight!

Simple and pure, seasoned with a fresh and unusual spice blend –
I couldn’t think of a better tribute to Nupur’s quest to showcase Indian veggies
(even if Yellow Squash isn’t strictly Indian). ;)

~~~

Yellow Squash Saute
all measurements approximate ~ adjust to taste

1 fresh yellow squash (summer or crookneck squash)

ghee (yes, ghee. please don’t use oil for this one — indulge!)

about 1 tsp ISG’s magic sambhar powder
5-6 cloves
generous pinch kala jeera
small pinch hing
salt to taste

~~~

Grow, buy, beg borrow or steal a fresh yellow squash.

Wash it carefully and dry it well. Slice it to 1/2 inch rounds.
Sprinkle with ISG’s magic sambhar powder.
Let it sit 10-15 minutes to absorb the magic.

In small batches, proceed as follows:

Heat ghee and a couple of cloves in a medium frying pan. I used about 1/2 tsp ghee for each batch. When hot, lay in some spiced yellow squash slices — just enough so they all lay flat. Fry 2-3 minutes, then sprinkle with kala jeera and hing. Fry another 2-3 minutes — they should begin to brown now.

Reduce heat and turn the yellow squash over. Fry another 2-3 minutes till browned on the other side.
Sprinkle with salt, and turn out onto a warm plate.

Serve hot or at room temperature — alone, with yogurt and warm chapati for a snack, or as a simple side dish for a fancy meal.

simple and satisfying ~ yellow squash saute
simple and satisfying ~ yellow squash saute

I would like to take this opportunity to say thanks a million to you, Nupur, for allowing me to take part in your most enlightening and enjoyable series!
I have learned so much and had lots of fun along the way!

I hope this will not be the end of your endeavors;
somehow I feel it won’t be! ;)

I’ll miss out on the final installment, as I’ll be on vacation — but I look forward as I always do, to your write-up and round-up of the last “A-Z” :)

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12 Comments »

  1. Jyothsna said

    Nice one, can have it just like that!

    Thanks Jyothsna, glad you liked it :)

  2. bhags said

    This looks yummy and easy too….i have a yellow squash lying in my refirgerator and I m too lethargic to make a sabzi out of it….so this seems a viable option…:)

    It’s perfect for lazy summer days bhags — have alot of those myself ;)

  3. saju said

    yum sauted squash / courgettes, one of my faves, I can eat it as a meal with so pasta or noodles.

    Yes, I love it with pasta too saju! :)

  4. Suganya said

    Beautifully caramelized squash.

    Thank you ma’am :)

  5. Nupur said

    That is such a perfect entry, Linda, with garden-fresh squash (such a cute shape, and I love the picture with the slices dusted with spice powder). The saute looks very appetizing! Enjoy your vacation!

    Thank you Nupur! I was lucky to get that one from mom and couldn’t dream of covering it in gravy, so the dusting worked out well :)

  6. Asha said

    I do know Linda! ..Sigh..!!:D May be when they go off to college,we will get a break,hopefully unless they stay close and visit you with big bag laundry!!Happens Linda Happens!! Hahaha!!!
    Yellow squash is a great entry and simply delicious with sambhar pd.
    Have a great vacation.You deserve it after all the hard work.Hugs.Enjoy:)

    Ha ha, Asha, my son already does! Although happily he learned to do his own laundry the first semester ;) Will be leaving on the weekend, so see you for Wed’s FH post at the very least! :)

  7. viji said

    Looks yummy. Viji

    Thank you Viji! :)

  8. archana said

    This is a nice way to cook yellow squash. They are looking really delicious:). I want to try out the magic sambhar powder too :)

    Thanks Archana, glad you enjoyed! The recipe for magic sambhar powder is at ISG’s blog here :)

  9. indosungod said

    The Yellow squash looks wonderful. You will surely miss Mom when you move to Michigan? The saute looks simply tasty. Perfect as a snack on a rainy day. Sambhar Powder sure is versatile right, I too use them while baking chicken, grilling fish, roasting potatoes, taro root.

    I will surely miss her, ISG, yes :) Your sambhar powder has definitely become staple here! :)

  10. Laavanya said

    Hi Linda, wow, what a twist to yellow squash… it looks totally yummy. I will definitely try this.
    I go through each day with my 21month old thinking that once she grows up, it will get easier, pls don’t scare me by saying it only gets worse! :)

    Hi Laavanya, it doesn’t get ‘worse’ per se — but more complex! ;) Glad you liked the squash and thank you! :)

  11. Mishmash! said

    Hey…enjoy your vacation and come back with lots of pictures…btw, where re you off to ? :)

    Shn

    Off to Michigan on Sunday, all things being equal Shn. I hope to get lots of new pics yes. Thanks! :)

  12. […] week they arrived, looking beautiful and sumptuous. I looked up some recipes online and found this one which immediately clicked because of the Indian flavors: spices, ghee. asafetida. Yes […]

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