New Delhi-Style Stir-Fried Mixed Summer Squash

1. 1

   In a large skillet, heat the oil until shimmering.

2. 2

   Add the mustard seeds and cook over moderately high heat until they begin to pop, about 1 minute.

3. 3

   Add the dried chiles, coconut, jalapeno, cumin seeds, curry leaves and turmeric and cook over low heat, stirring, until the coconut just begins to brown, about 2 minutes.

4. 4

   Increase the heat to moderately high, add the zucchini and squash and cook, stirring and tossing, until tender, 7 to 8 minutes.

5. 5

   Season with salt and cook for 1 minute longer.

6. 6

   Transfer vegetables to a large bowl and serve.

* Per serving · 4 servings · Values may vary.