submitted by Lisa Shaftel
By Madhur Jaffrey. A North Indian Dish
1. 2 medium onions
2. 3 yellow squash (about 2 ½ pounds)
3. 4 Tbs. vegetable oil
4. 1 tsp. whole cumin seeds
5. 1 large tomato (about ½ pound), seeded and chopped
6. 1 ½ tsp. salt
7. 1/16 tsp. black pepper
8. 1 ½ Tbs. lemon juice
9. 1/16 tsp cayenne pepper or more to taste (optional)
10. 4 Tbs. minced flat parsley
1. Peel the onions, cut in half lengthwise, then slice into fine half rings.
2. Trim the ends off the squash, then quarter them lengthwise. Cut away the seeded section and then cut crosswise into 1/2- to 3/4-inch sections.
3, Heat the oil in a large skillet over a medium flame. When hot, put in the whole cumin seeds. As soon as they turn a few shades darker (this takes just a few seconds) put in the onions. Turn heat to medium and sauté onions for about 2 minutes. Add the tomatoes and stir for a few seconds. Now cover, lower heat, and let onions and tomatoes cook for 10 minutes. Lift cover and gently mash down the tomato pieces. Add the squash and 1-1/4 teaspoons salt (add the other 1/4 teaspoon salt toward the end if you think you need it). Stir and fry for another 2 minutes on medium heat.
4. Add 2 tablespoons water, cover immediately with a well-fitting lid, turn heat down and steam gently for 15 to 20 minutes or until squash is tender but still retains some of its crispness. (Younger squash will cook much faster.)
5. Lift cover, and add black pepper, lemon juice, cayenne pepper, and minced parsley. Mix and taste for salt-sour balance. Cover and steam for another minute.
Serve either hot or cold on a bed of lettuce leaves as a salad.
Yield Serves 6
Prep Time: 15 mins.
Cook Time: 35 mins.