Sauteed Yellow Squash and Fenugreek Leaves

By: Esther Vasa

Yellow Squash – 2 cleaned and diced into cubes
Large Onion – 1 diced
Tomatoes – 2 diced
Fresh Fenugreek Leaves – Separated and cleaned well
Green Chilies – 3 cut finely
Mustard seeds – ½ tsp
Split Black Gram – 1 tsp
Garlic cloves - 3
Turmeric – 1/8th tsp
Salt – per taste
Cumin powder – 1/4th tsp
Extra Virgin Olive oil – 1tbsp

Though squash is considered as a vegetable, botanically it is a fruit low in calories. Fenugreek leaves are bitter herbs rich in iron.

In a pan, put the oil and let it warm. Add mustard seeds and allow them to splutter. Then add the split black gram and let it fry for a minute until golden brown. Add onions, garlic and turmeric and let them all mix well for a minute. Add the yellow squash, tomatoes, cumin powder; stir well for about a minute. Add the fenugreek leaves and salt and let this cook for about 5 minutes. Serve this with brown rice and enjoy!

Preparation Time: ½ hour

Serves: 4

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