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Correo Electrónico
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Ingredientes
- Slice and halve:
- 1/2 lb of zucchini
- 1/2 lb of yellow crooked neck squash
- Set them aside.
- In a skillet or kadhai heat 2 Tbs of vegetable oil. When the oil is hot toss in:
- 1 tsp of brown mustard seeds
- 1/2 tsp of cumin seeds
- When the seeds start to turn color and pop add in:
- 12 curry leaves (found at many Asian or Indian markets)
- 1 cup of onion finely chopped
- 1 crushed shallot
- 2 serrano chilies slit down the middle
- Stir it all around and cook it for about 4 or 5 minutes
- Now toss in your squash and 1/2 tsp of garam masala
- Stir it all around for about 2 minutes then add:
- 1/4 cup of water
- 2 Tbs of grated fresh or dried coconut
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 423g | |
| Calories 111 | |
| Calories from Fat 14 | 13% |
| Total Fat 1.71g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 816mg | 23% |
| Total Carbs 22.29g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 10.08g | 7% |
| Protein 5.2g | 8% |
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