This was one of my twelve new recipes
for 2013 when I received two very large zucchinis from the garden of
my mother's girlfriend, Paulette. This is a modification of the
recipe Garlicky Pattypan Squash from Quick Fix Indian by Ruta Kahate
as it appeared in the August 2013 Yoga Journal.
This is a very spicy recipe which I add
chickpeas to just prior to serving to reduce the heat and make a more
hearty dish.
Garlicky Zucchini Squash – serves 4
1 pound zucchini squash
2 large cloves garlic or 1 rounded
teaspoon minced garlic
4 tablespoons canola oil
½ teaspoon dry mustard or ½ teaspoon
mustard seeds
1 teaspoon ground turmeric
¼ teaspoon cayenne pepper
1 large tomato cut in eighths
(optional)
- Wash, dry, and dice zucchini.
- If using garlic cloves, peel the garlic, then smash it with side of your knife to release its flavor.
- Heat oil in wok or large saucepan until it just begins to smoke. Working quickly, add the mustard, turmeric, cayenne and tomato. Stir until tomato breaks up a little.
- Add squash. Toss lightly.
- Turn down the heat to medium, toss in garlic, over and cook until the squash is crisp but tender.
- Serve.
