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.
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
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.
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” :)