1,000 Indian Recipes (160 page)
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Authors: Neelam Batra
Tamatar vaalae Chotae Patty Pan Ghiae
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 chile 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
or other rice, or serve it with a side of
Shredded Chicken Raita
.
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 chile 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
1.
Cut a thin slice off the stem and bottoms 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.
Spicy Garlic-Flavored Patty Pan Squash
Masaladar Chotae Patty Pan Ghiae
Makes 4 to 6 servings
These convex, disk-shaped squashes with scalloped edges come in light green, dark green, and yellow. All of them can be used interchangeably (by weight) with any of the other summer squashes. But the ones I use in this recipe are the cup-shaped, baby ones (often called scallopini), not more than 1-inch in diameter. They cook in minutes and are little morsels of pure flavor.
1
1
⁄
2
teaspoons
Basic Garlic Paste
15 to 20 baby patty pan squash of mixed colors with stems (about 1
1
⁄
2
pounds)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon mango powder
1 teaspoon dried mint leaves
1
⁄
2
teaspoon ground paprika
1
⁄
4
teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 tablespoons vegetable oil
10 to 12 cherry tomatoes, halved
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1.
Prepare the garlic paste. Then prepare the squash: Starting at the bottom make a deep cross-cut, toward the stem, stopping about
1
⁄
4
-inch from the stem. Keep the stem intact. (You should be able to pick up each squash by the stem.)
2.
In a small bowl, mix together the coriander, cumin, mango powder, mint, paprika, cayenne pepper, and salt.
3.
Heat the oil in a large nonstick skillet over medium-high heat, add the squash and garlic paste, and cook, stirring, until golden about 10 minutes. Reduce the heat to medium, add I of the spice mixture and cook, stirring and shaking the pan, about 2 minutes. Transfer to a bowl.
4.
Add the tomatoes to the pan and stir until soft, about 2 minutes, then mix in the squash. Add the cilantro and the reserved spice mixture and cook another minute, transfer to a serving dish, and serve.
Grilled Mashed Zucchini with Onions and Tomatoes
Zucchini ka Bhartha
Makes 4 to 6 servings
My mother made this dish with grated and steamed opo squash (marrow or
lauki
). But, I think grilling brings out a lot more flavor. Use large, overgrown zucchinis from your own or your neighbor's yard.
1 to 2 large zucchinis (1
1
⁄
4
pounds total)
3 tablespoons vegetable oil
1 medium onion, finely chopped
1 fresh green chile pepper, such as serrano, minced with seeds
1 large clove fresh garlic, minced
2 teaspoons ground coriander
1
⁄
4
teaspoon ground turmeric
1 teaspoon salt, or to taste
2 medium tomatoes, finely chopped
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1.
Flame-char or roast the zucchini, then peel and mash, as per
Roasting and Grilling Vegetables
.
2.
Heat the oil in a large wok or saucepan over medium-high heat and cook the onion, stirring, until golden, 5 to 7 minutes. Add the green chile peppers and garlic, and cook another minute. Then mix in the coriander, turmeric, and salt.
3.
Add the tomatoes and cilantro (save some for garnish) and cook, stirring occasionally, until most of the juices evaporate, 5 to 7 minutes. Add the zucchini pulp. Reduce the heat to medium-low and cook, stirring occasionally, another 10 to 15 minutes. Transfer to a serving dish, mix in the chopped cilantro, and serve.
Zucchini with Coconut Milk
Naariyal Doodh ki Zucchini
Makes 4 to 6 servings
Coconut milk adds its sweet, creamy richness to this south Indian specialty that is generally made with eggplant or pumpkin. Serve it on the side with
sambar
(south Indian lentil soup) and rice or pair it with a chicken or meat curry.
1 cup
Coconut Milk
(store-bought)
5 quarter-size slices peeled fresh ginger
1 large clove garlic, peeled
1 fresh green chile pepper, such as serrano, stemmed
1
⁄
2
cup coarsely chopped fresh curry leaves
1
⁄
2
cup coarsely chopped fresh cilantro, including soft stems
1 tablespoon grated fresh or frozen coconut, or shredded unsweetened dried
2 tablespoons vegetable oil
1 tablespoon ground coriander seeds
1
⁄
4
teaspoon ground turmeric
1 teaspoon salt, or to taste
6 to 8 small zucchinis (each 6 to 7 inches long), cut into 1-inch rounds
1.
Prepare the coconut milk. In a food processor or a blender, process together the ginger, garlic, green chile pepper, curry leaves, cilantro (save some for garnish), and coconut to make a smooth paste, adding a spoonful or two of water, if needed.
