This recipe was originally designed to be made with chayote squash, but frankly when I was at the market last time, they wanted to much for them so I decided to go with cheaper zucchini and yellow crook necked squash. At 99 cents a pound it was a real no brainer.
Another thing I love about this recipe is that it contains ground peanuts, or as I cal it peanut powder which in my twisted imagination turns every dish into the circus. Now I don't like circuses (never have) except the Cirque de Soleil which is not really a circus because it has no animals and a branch in Vegas. But I love peanuts and they are just the crunchy topper that makes anyone who's anti-zucchini forget what they're eating.
Squash With Peanuts
So here's how to do my adaptation of this dish:
Slice and halve:
1/2 lb of zucchini
1/2 lb of yellow crooked neck squash
Set them aside.
In a skillet or kadhai heat 2 Tbs of vegetable oil. When the oil is hot toss in:
1 tsp of brown mustard seeds
1/2 tsp of cumin seeds
When the seeds start to turn color and pop add in:
12 curry leaves (found at many Asian or Indian markets)
1 cup of onion finely chopped
1 crushed shallot
2 serrano chilies slit down the middle
Stir it all around and cook it for about 4 or 5 minutes
Now toss in your squash and 1/2 tsp of garam masala
Stir it all around for about 2 minutes then add:
1/4 cup of water
2 Tbs of grated fresh or dried coconut
1 tsp of salt.
Bring it all to a boil then slap a lid on it, turn down the heat and let it simmer for about 15 minutes or so until the squash is tender.
2 Tbs of ground up roasted peanuts.
Coming up next, tricks with POMWonderful and getting ready for my birthday, which is on Saturday. Among the fun, I'm going to Iron Chef Morimoto's restaurant. There will lots partying over the next several days and since I like to turn every birthday into the equivalent of a week long Indian wedding I'll also be menu planning for next weekends' Indian Birthday Buffet! Follow along on Twitter @kathygori