New Delhi Style Summer Squash Recipe

Name: New Delhi Style Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs green and yellow zucchini; ⅓ cup canola oil; ¼ cup coconut flakes; 3 whole dried red chilies; 12 curry leaves; 1 jalapeno pepper, finely chopped; 1 tablespoon mustard seeds; 1 teaspoon cumin seed; ¼ teaspoon turmeric; salt

Servings: persons

2 12 lbs green and yellow zucchini
⅓ cup canola oil
¼ cup coconut flakes
3 whole dried red chilies
12 curry leaves
1 jalapeno pepper, finely chopped
1 tablespoon mustard seeds
1 teaspoon cumin seed
¼ teaspoon turmeric
salt

1
Cut zucchini lengthwise in half, then into 1/3 inch slices, like half moons.
2
Heat oil in pan til simmering over moderate heat.
3
Add mustard seeds, cooking for about 2 minutes, until they begin to pop.
4
Add coconut, curry leaves, chilis, jalapeno, cumin seeds and turmeric to pot.
5
BE CAREFUL- THE CURRY LEAVES WILL POP AND SPLUTTER!
6
Cook for about 2-4 mins, stirring frequently, until the coconut begins to brown.
7
Add zucchini, mixing thoroughly, and turn the heat up to medium/high.
8
Cook, stirring occasionally for about 8 minutes.
9
Season with salt to taste, cook one more minute.
10
Serve hot with your choice of flatbread.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 12 lbs green and yellow zucchini, ⅓ cup canola oil, ¼ cup coconut flakes, 3 whole dried red chilies, and more.

Yes, New Delhi Style Summer Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New Delhi Style Summer Squash

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