Zucchini and Yellow Squash with Mustard Seeds
- Prep Time: 12 min.
- Cook Time: 20 min.
- Serves: 6
Recipe Provided By: Every Day with Rachael Ray
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Ingredients
- 3 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 small onion, diced
- 1 1/2 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)
Nutrition Info
Per Serving
- Calories: 84 kcal
- |
- Carbohydrates: 4 g
- |
- Dietary Fiber: 1 g
- |
- Fat: 7 g
- |
- Protein: 1 g
- |
- Sugars: 2 g
About: Nutrition Info 
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Cooking Directions
- 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.
Yield: 6 servings
3. Still Hungry?
This vegetable stir-fry is nearly effortless and one of the great secrets of Indian cooking.
Notes:
From Every Day with Rachael Ray, November-December 2005, submitted by Maya Kaimal.
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Waste of time
Iris L - May 12, 2007 11:17:17 AM PST3 of 6 found this review helpful.
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Close to real Indian Food
tp - October 1, 2007 04:47:41 PM PSTWas this review helpful to you? Yes - No Report Abuse
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