Pattypan squash ki sabzi

Patty pan comes in yellow, green, and white varieties. Their shape has been compared to that of a flying saucer. You can find them in the stores and farmer markets from summer into early autumn. Patty pan squash is a great source of vitamins C and A, as well as folic acid. A cupful of this squash has less than 30 calories

   Serves:  2-3                                      Preparation time- 15-20min

Ingredients-

·          2 medium patty pan squash- washed, peeled and chopped

·         ½  inch piece of ginger, peeled and finely sliced/chopped

·         1 Cloves Garlic-peeled and finely chopped

·         1 green chili (commonly called Thai chili available in Asian market)-optional

·         ½ medium size onion – peeled, washed and chopped

·         ½  medium size tomato-washed and chopped

·         ½  tsp cumin seeds-for exotic flavor

·         ½  tsp turmeric powder

·         ½  tsp red chili powder

·         ½  tsp coriander powder

·         Salt to taste

·         1 tbsp Oil/Ghee(clarified butter)

·         1/2 tsp lemon juice or 1 tsp tamarind pulp

·         A small bunch of coriander leaves, cleaned and chopped and 4-6 small onion rings (for garnishing)   

Method-

1.    Heat oil in a pan or Kadahi over medium-high heat,

2.    Add cumin seeds and let it splutter. You can feel the exotic aroma when they splutter

3.    Now add finely chopped ginger, garlic and green chilies and fry until light brown.

4.    Then add finely chopped onions and add salt. Fry until light brown.

5.    Now add all the spices and finely chopped tomato with 1/4 cup of water, stir and cook for 3-5 min.

6.    After this add chopped patty pan squash, stir well to coat all over, cover and cook over low heat  for 3-6 min and check if the patty pan squash is soft with the help of fork.

7.    Garnish it with chopped coriander and onion rings and serve.

 Note-

1.    This sabzi goes well with naan /paratha/roti and also with rice .But for rice add    more water (i.e. make it ½ cup)

2.    In the same way we can make Indian Tinda. Tinda is also called Indian round gourd or apple gourd or Indian Baby Pumpkin 

Aloo Gajar Matar ki sabzi( Potato Carrot and Peas Veggie)

Traditionally in India, this sabzi(veggie) is made in winter when fresh gajar(carrot) and matar (peas) come, but now carrots and peas are available all the year around. This dish goes well with roti or poori or paratha or naan. It is an excellent veggie option for picnic. This sabzi has a slight sweet taste because of juicy & sweet carrots and peas.

Serves: 2-3 Preparation Time: 20-30 min

Ingredients-

· 2 medium carrots (gajar) - peeled and chopped

· 1 large potato (aloo) - peeled and cubed

· 1 cup peas (matar)-Fresh or Frozen

· 1 inch piece of ginger, peeled and finely sliced/chopped

· 1-2 Cloves Garlic-peeled and finely chopped

· 1 green chili (commonly called Thai chili available in Asian market)-optional

· 1 medium size onion – peeled, washed and chopped

· 1 medium size tomato-washed and chopped

· 1/2 tsp cumin seeds-for exotic flavor

· 1/2 tsp turmeric powder

· 1/2 tsp red chili powder

· 1/2 tsp coriander powder

· Salt to taste

· 1 tbsp Oil/Ghee(clarified butter)

· 1/2 tsp amchoor (dried mango powder) or 1/2 tsp lemon juice

· 1/4 tsp garam masala

· A small bunch of coriander leaves, cleaned and chopped (for garnishing)

Method-

1. Heat oil in a pan or Kadahi over medium-high heat,

2. Add cumin seeds and let it splutter. Cumin seeds are very aromatic .Spluttering cumin seeds spreads exotic flavorful aroma.

3. Now add finely chopped ginger, garlic and green chilies and fry until light brown.

4. Then add finely chopped onions and add salt. Fry until light brown.

5. Now add all the powdered spices and finely chopped tomato with 1/2 cup of water, stir and cook for 3-5 min.

6. Add potato,carrots and peas, stir well to coat all over, cover and cook over low heat until carrots and peas becomes tender and all the moisture is absorbed and oil comes out on the surface

7. Garnish it with chopped coriander and serve