Zucchini and other kinds of summer squash are returning to the farmers market right now. Not only are they versatile, they're also incredibly cheap. But they can also be a SNORE on the palate. So here's a wonderful way to sass them up a bit, bit some coriander, cumin and mango powder.
Adapted from a recipe by Neelam Batra.
Host & editor: Aarti Sequeira
Director, camera & husband extraordinaire: Brendan McNamara
"Senegal Fast Food" by Amadou et Miriam with Manu Chao
"Reading Rainbow" by 8bit Betty
"Smokey the Bear" by Gene Autrey
2lbs zucchini, yellow squash, patty pan, whatever you want or can find
1 red pepper, chopped into 1" squares
1 tbsp coriander powder
1 tsp cumin
1 tsp dried mango powder (amchur)
1 tbsp minced ginger
2 medium tomatoes, chopped
Seasoned salt (to taste)
1) Top and tail the squash. If you're using zucchini, slice into 1" rounds. If you're using patty-pans, cut a cross into one end of the squash, cutting about a 1/4 of the way through.
2) Warm a little olive oil in a wok over high heat. Add squash & pepper. Stir occasionally, and cook, uncovered, until some brown spots appear all over.
3) Turn heat down to medium-high. Sprinkle spice powders, ginger and salt all over the veggies. Stir. Cover and cook 2 minutes.
4) Add tomatoes. Stir and cook, covered another 2 minutes until squash is crisp-tender.
5) Sprinkle with chopped cilantro. Taste for seasoning and serve!
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