2-3 Tbsp. oil1/2 tsp. mustard seeds 2 Tbsp. finely chopped scallions or onion 1 tsp. hot pepper garlic paste 6 medium summer squash, sliced ½ tsp. salt ½ tsp. each cumin, coriander, and tumeric powder ½ lemon juice
In a wok or large frying pan, heat oil and add mustard seeds. When seeds start popping add the onion and stir-fry for a minute or so. Add the hot pepper garlic paste and stir-fry for 30 seconds. Add the sliced summer squash and stir-fry for several minutes, then add the salt and powdered spices. Cook for 8-12 minutes more, stirring frequently, until the squash are done to your preference. Sprinkle with lemon juice, mix well, and serve. Great re-heated as well.
adapted from Flavors of India by Shanta Nimbark Sacharoff from Eatwell Farm CSA member Rachel Jackson