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Zucchini and Yellow Squash with Mustard Seeds

November/December 2005

Zucchini and Yellow Squash with Mustard Seeds

Stephen Scott Gross enlarge

By: Maya Kaimal
Keep a lid handy to shield against splattering oil after you slide the mustard seeds into the pan.

people tried this recipe.

Key:
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 6 Servings
  • Prep 12 min
  • Cook 20 min

Ingredients:

  • 3 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 small onion, diced
  • 11/2 pounds zucchini and yellow squash, cut into 1/2-inch dice
  • 1/2 teaspoon cumin
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • Chopped cilantro, for garnish (optional)

Directions:

  1. In a large nonstick skillet, heat the oil. Add the mustard seeds and cook over medium-high heat until they begin to pop. After half a minute, add the onion and cook until lightly browned, about 5 minutes. Add the zucchini, squash, cumin, turmeric, cayenne and salt and cook until softened, about 8 minutes. Garnish with the cilantro.

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