Ingredients:

  • 2 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 pinch asafoetida
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 green chilies, slit lengthwise
  • 2 lbs yellow squash, cubed into 1-inch pieces
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the coconut oil in a skillet over medium-high heat. Once the oil shimmers, add the cumin seeds and mustard seeds. Wait until the mustard seeds begin to pop and the cumin smells toasted, then stir in the asafoetida for 5 seconds.
  2. Reduce heat to medium. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic, grated ginger, and slit green chilies; cook for another 60 seconds until fragrant.
  3. Increase heat to medium-high and add the yellow squash cubes in a single layer. Let them sear undisturbed for 3-4 minutes until golden-brown edges form. Gently toss and stir in the turmeric, coriander powder, and salt.
  4. Lower the heat to medium-low. Cover the pan for 3-5 minutes to allow the squash to steam until tender-crisp. Uncover, sprinkle with garam masala, stir in the lemon juice, and garnish with fresh cilantro before serving.