
South Indian-ish Summer Squash
Summer calls for food that soothes our mind and body. Delicious, hearty, and versatile, squash is a super-food. Squash is full of vitamins , antioxidants and minerals that help in fighting inflammations and infections that are common during this season. Squash full of fiber aids good digestion and nutrient absorption. Vitamin C & Beta-carotene help to slow the progression of macular degeneration and reduce the chances of related vision loss. A diet high in antioxidants, such as beta-carotene, has been shown to help prevent chronic conditions like heart disease, diabetes, and cancer.
A super simple south Indian-ish summer squash recipe that is full of savory, spicy, tangy, and sour flavors.

South Indian-ish Summer Squash
Ingredients
• 2 tbsp olive oil
• 1 tsp black mustard seeds
• 10 fresh curry leaves
• 1 tsp ground turmeric
• ¼ tsp asafetida (optional)
• 1 onion, diced
• 4 medium or 2 large summer squash, diced into ½-inch pieces
• 2 serrano chiles, halved lengthwise
• 1 tbsp ground coriander
• 1 tsp kosher salt, plus more to taste
• 2 tbsp fresh lime juice
• ½ tsp kashmiri chili powder
Instructions
• Heat the oil in a large skillet over high heat.
• Once it begins to shimmer, add in the mustard seeds.
• Once they begin to pop, remove the pan from the heat briefly and stir in the curry leaves. They should immediately crisp up.
• Return the pan to medium heat and add in the turmeric and asafetida. Stir to combine.
• Add in the onion and cook until translucent, about 5 minutes.
• Add in the squash, serrano peppers, and coriander. Stir to combine.
• Spread the vegetables in an even layer in the pan.
• Cover and cook until the squash is tender, about 8-10 minutes.
• Stir in the salt, lime juice, and chili powder.
• Season to taste with lime juice, chili powder, and salt before serving.
• Yummy South Indian-ish Summer Squash Is Ready ????