Chappan Kaddu Ki Sabzi (Summer Squash Curry)
Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.
Summer Squash Curry
Rajan Singh Jolly
Chappan kaddu is one of of the many varieties of summer squashes, the fruit of the plant Cucurbita pepo, to which almost all summer squashes belong. Compared to winter squashes, summer squashes have a shorter storage life.
Chappan kaddu ki sabzi is a delicious North-Indian style curry. It takes just a few basic spices to turn this bland vegetable into a delicious dish, which can be served with any Indian flatbread.
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Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
15 min | 25 min | 40 min | 3-4 servings |
Ingredients
- 2 tablespoons oil
- 500 grams chappan kaddu (summer squash), washed, peeled, and cut into wedges
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 2 teaspoons haran dhania (cilantro), chopped
- water, as needed
Instructions
- Keep a kadhai (pan) over full heat. Add oil. Once the oil is hot, reduce the heat to medium. Add the onions and saute until light pink.
- Add the chopped tomatoes. Cook till they become little soft; then add the spices and salt.
- Roast the tomatoes until the oil separates out.
- Add the chappan kaddu. Reduce the heat to low. Mix well and cover with a lid. If the masala is getting dry, add about 1/4 cup water before covering.
- Check the sabzi every 3-4 minutes until the sabzi is cooked soft and the water dries up. When the vegetables are half done, add 1-2 teaspoons of cilantro.
- Garnish the dish with cilantro and serve with roti or paratha.
Video: Chappan Kaddu Ki Sabzi (Summer Squash Curry)
© 2020 Rajan Singh Jolly
