Ingredients:

  • 1 lb yellow squash, cubed into 1/2-inch pieces
  • 1 tbsp avocado oil
  • 1 tsp cumin seeds
  • 1 tbsp ginger-garlic paste
  • 2 small green chilies, slit lengthwise
  • 1/2 medium onion, finely diced
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1 tsp amchur powder
  • 3/4 tsp salt
  • 2 tbsp fresh coriander leaves, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Heat the avocado oil in your skillet over medium high heat until it starts shimmering. Add the cumin seeds and let them sizzle for 10 seconds. Note: This wakes up the oils in the seeds.
  2. Add the cubed yellow squash in a single layer. Let them sear undisturbed for 3-4 minutes until golden brown edges appear.
  3. Lower the heat to medium. Stir in the diced onions and sauté for about 3 minutes until they look translucent.
  4. Add the ginger garlic paste and slit green chilies. Stir fry for 60 seconds until the raw garlic smell disappears.
  5. Sprinkle the turmeric, coriander powder, red chili powder, and salt over the squash. Toss gently to coat.
  6. Cover the pan for 2-3 minutes until the centers feel soft when poked.
  7. Turn off the heat.
  8. Stir in the amchur powder, fresh coriander, and lemon juice.