SAUTEED ZUCHINI SQUASH

In my search for locally available vegetables here in Seattle, US, zucchini squash was a great discovery. I could use Zucchini squash the same way I use Tindora/Kovaka. 

This is a regular in my house.

INGREDIENTS

1. zucchini squash chopped(750 gms.) This is the right amount that fits in my pan; more will make it soggy
2. 4 Tbsp. oil 
3. 2 tsp chili powder plus 1/2 tsp pepper powder
4. turmeric powder - 1/2 tsp
5. 4 garlic cloves, chopped
6. chopped onions -125 gms
7. curry leaves
8. salt to taste 

METHOD

• Prepare the ingredients and keep them aside. 
• I use a 14-inch ceramic saute pan for this. 
• Heat the pan on medium-high heat. When warm, add oil. When the oil is hot, add the onions and saute till translucent. Then, add the chopped garlic cloves. Stir it for a few seconds, add the spices, saute for a few seconds, and then add the zucchini squash. Turn to high heat, add salt, and saute until the squash is cooked and dry. 
• It is important not to overcook the zucchini: they should still be crunchy and have a little "bite" to them. With the water high water content in the squash, its hard to keep the crunch and saute them till dry at the same time. Try your best. 
• The best way to check is to taste a piece: the zucchini should be cooked all through but not even close to becoming soft and floppy. 
• Take the pan off the heat while the zucchini is still glossy and firm. The residual heat from the pan will cause them to continue to cook. 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

NOTES

• The ceramic pan that I use is not a heavy-bottom pan; everything from adding chopped garlic to stirring has to be done quickly, or the garlic and spices may burn.
• Can add 1/2 cup of cooked channa dal.