Ingredients:

  • 2 tbsp neutral oil
  • 1 tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 1 pinch asafoetida
  • 12 fresh curry leaves
  • 2 green chilies, slit lengthwise
  • 1.5 lbs yellow summer squash, diced into 1-inch cubes
  • 1 medium onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 1/2 cup water
  • 1/2 cup unsweetened shredded coconut
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp lime juice

Instructions:

  1. Heat the neutral oil in a wide skillet or kadai over medium-high heat until shimmering.
  2. Add mustard seeds and wait until they begin to pop energetically.
  3. Immediately stir in cumin seeds, asafoetida, curry leaves, and green chilies until the leaves sizzle.
  4. Add the diced onions and sauté until translucent.
  5. Stir in the ginger-garlic paste and cook for 60 seconds until aromatic.
  6. Add the diced yellow summer squash and sear over medium-high heat, stirring occasionally, until the edges are browned.
  7. Stir in the turmeric powder, Kashmiri red chili powder, and salt to evenly coat the squash.
  8. Pour in the water, cover, and simmer until the squash is tender but still maintains its structural integrity.
  9. Stir in the shredded coconut (or coconut milk) and cook uncovered for 2-3 minutes until the liquid emulsifies into a velvety glaze.
  10. Remove from heat and stir in fresh cilantro and lime juice before serving.