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Butter Soft Zucchini and Tomatoes

by Pierre S Aoukar, MD
Posted: February 19

Adapted from “Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking.” by Yamuna Devi


2 seeded hot green chilies (or as desired)
1-inch piece of fresh ginger root, scraped and roughly chopped
3 Tb. almonds
1½ Tb. coriander seeds
1 tsp. cumin seeds
¼ tsp. fennel seeds
¼ c. water
2 Tb. extra-virgin olive oil
2 medium-sized tomatoes, chopped
1½ pounds young squash, cut into ¾-inch cubes
½ tsp. turmeric
1 tsp. sea salt
3 Tb. chopped fresh coriander


1. Combine green chilies, ginger root, almonds, coriander seeds, cumin seeds, fennel seeds and water in a blender. Cover and process until smooth.

2. Heat the oil in a large havy nonstick saucepan over moderate heat. Pour in the spice puree and fry until it thickens and separates from the oil. Stir in the tomatoes and cook for a few minutes. Add the squash, turmeric, salt and half of the fresh coriander, stir, cover and cook over low heat for 10 minutes. From time to time, stir and scrape the squash form the bottom ofthe pan to prevent sticking. If the squash is dry, add a little water. Cook until the squash is softand succulent(20-40 minutes depending on the type you use). Before serving, sprinkle with the remaining fresh herb.

Butter Soft Zucchini and Tomatoes, The Recipes of Dr. Aoukar


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