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Baby Yellow Patty Pan Squash with Chopped Tomatoes |
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Serves: 4 (Tamatar vaalae Chotae Patty Pan Ghiae)Category: Squashes and Gourds, Vegan Makes 4 to 6 servings Here is a simple squash side dish with mild flavor (unless you decide to fire it up with more than 1 chili pepper, as I often do). I use Roma tomatoes in this recipe because they have more pulp and less juice than other varieties. Present it with a curry, pile it atop Simple Cumin Basmati Rice (see Rice) or other rice, or serve it with a side of Shredded Chicken Raita (see Yogurt Raitas and Pachadis). 15 to 20 baby yellow patty pan squash (about 1 1/2 pounds) 6 to 8 Roma tomatoes, (about 1 pound), coarsely chopped 1 fresh green chili pepper, such as serrano, minced with seeds 1 tablespoon olive oil 1 tablespoon peeled minced fresh ginger 1 tablespoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon salt, or to taste 1/4 cup finely chopped fresh cilantro, including soft stems Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Cut a thin slice off the stem and bottom of each squash. Then, starting at the top, make a deep cross-cut toward the bottom, stopping about 1/4-inch from the bottom. Do not cut all the way; the squash bottom should remain intact. 2. Place all the squash (without any oil) in a nonstick skillet. Cover and cook, turning occasionally, over medium-high heat until they are marked all over with browned spots, 3 to 5 minutes. 3. Add all the remaining ingredients (except cilantro), cover the skillet, and cook, stirring, until the squash is tender and most of the juices evaporate, 5 to 7 minutes. Mix in the cilantro, transfer to a serving dish, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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