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Side Dishes
Indian
2-4 servings
10 minutes
20 minutes
This is a vibrant vegetable side dish tossed with mustard and cumin seeds, fresh aromatics, and warming spices. Light yet flavorful, this quick stir-fry highlights the natural sweetness and texture of the vegetables and pairs perfectly with basmati rice, paratha, or roti.
2 round opo squash, diced (leave skin on, or peel)
1 cup Chinese long beans, cut into 1-inch pieces
2 tablespoons oil (preferably mustard or vegetable oil)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 medium onion, diced
2 green chilies, slit lengthwise
1-inch piece of ginger, finely grated
2 cloves garlic, minced
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (or more, to taste)
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Fresh cilantro for garnish
A squeeze of fresh lemon juice (optional)
Heat oil in a large, heavy-bottomed pan, or Dutch oven. When oil is shimmering, add mustard and cumin seeds, and let them splutter.
Add onions, and sauté until translucent (2-3 minutes).
Add green chilies, ginger and garlic. Cook until fragrant, being mindful not to burn (30 seconds).
Add turmeric powder, red chili powder, coriander powder and salt. Cook for 1 minute.
Add diced opo squash and cut Chinese long beans. Mix well to coat with the spices.
Reduce heat to medium low and cover the pan. Cook, stirring occasionally, until the vegetables are tender but not mushy (10-12 minutes).
Once cooked, add garam masala, and sauté for 2 minutes to combine flavors.
Turn off the heat. Add fresh lemon juice, if using.
Garnish with chopped cilantro.
Serve hot with steamed basmati rice, paratha or roti.
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