Zucchini with an Indian Twist

Photo-Indian ZucchiniIt’s that time of year again, zucchini is ready! If you’ve planted them in your garden, your monstrous courgette plants will now be producing those delectable emerald squash in abundance. Zucchini’s fruitfulness requires constant vigilance, and near daily picking to capitalize on the sweet, mild squash while they’re still little, cute and tasty. The problem of what to do with all the tender and fragile squash soon arises as zucchini does not keep (there’s a reason it’s called summer squash) and seems to produce more than anyone would ever be able to eat all at once.  If you don’t have a garden, never fear, your next door neighbor’s problem just became your ticket to flavour-town. Zucchini is so prolific your gardener friends will be begging you to take extra squash off their hands. It’s a win-win situation when zucchini’s in season.

Here’s a recipe that uses simple ingredients to enhance the sweetness of zucchini. Potatoes provide a mellow base for this dish, tomato adds it’s two cents with an acidic tang and if you chose to add chick peas you’ll get a  neutral protein which rounds this Indian inspired dish out nicely. If you can’t find mustard seeds, just skip them.

Serves 2 as a main course or 4 as a side

2 Tbsp olive oil

1 tsp Frank’s Red Hot Sauce

5 small zucchini, chopped into 1/2 inch coins
2 garlic cloves, minced
1 tsp mustard seeds
1 tsp turmeric
1/2 tsp salt
1/2 tsp sugar
6 baby potatoes, quartered and boiled until cooked
1 large tomato, diced
1 Tbsp fresh cilantro, chopped
*1 can chickpeas, drained and rinsed (optional)

Have all of your ingredients ready before you begin cooking- it goes fast!
Over medium/ high heat heat oil in a large skillet. When the oil glistens (is really hot) carefully add your mustard seeds and then cover with a lid. The seeds will begin to pop (hence the need for a cover). When the seeds stop popping, carefully add your tomato and the turmeric. Turn the heat down to medium/low. Once the tomato has transformed into something mushy, add the zucchini, sugar, hot sauce and salt. Cover and simmer for about 5 minutes (until the coins are cooked but still retain a crispness to them). Toss in your potatoes and the drained chick peas and cook another minute to heat them through. Remove from heat and stir in your fresh cilantro. Serve and enjoy!

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