Sautéed Squash with Tomatoes and Basil

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I've mentioned before in one of the recipes that my kids don't like squash as much they like potato wafers. The solution to this problem is to come up with interesting squash recipes that not only look colorful but taste great as well. Today's squash recipe fulfills both these criteria. My kids loved this colorful squash recipe as it is both tangy and spicy with an aromatic flavor of herbs. I've used generous amount of tomatoes, basil and dried herbs to give a unique flavor to this squash recipe. You can also add zucchini to this preparation to make it more nutritious. You can either make it dry or keep it little soupy. I preferred the latter version so that it can be consumed both with bread and steamed rice.

Sauteed Squash with Tomatoes and Basil
Sautéed Squash with Tomatoes and Basil
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Nutritious squash stir fried with tomatoes and fresh herbs

Make this delicious squash preparation with is combined with tasty and seasoned vegetables with spices turning it into an ideal main course recipe for everyone.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:
  • 500 gm squash
  • 300 gm ripe tomatoes
  • bunch of fresh basil leaves
  • 1 tsp dried herbs (coarsely powdered)
  • pinch of turmeric powder
  • pinch of white pepper powder
  • 2 tsp curry powder
  • 1 tsp unsalted butter
  • 1 tsp ginger garlic paste
  • 4 tsp olive oil
  • salt to taste

Instructions:

  1. Wash and cut squash into 2" pieces.
  2. Chop tomatoes and keep aside.
  3. Heat olive oil in a deep frying pan.
  4. Add ginger garlic paste and saute for about 2 minutes.
  5. Add squash, turmeric powder, dried herbs, curry powder and white pepper powder.
  6. Add quarter cup of water and stir fry for about 3 minutes on a high flame.
  7. Add tomatoes, salt and unsalted butter.
  8. Mix well and simmer for about 15 minutes with a closed lid.
  9. Sprinkle chopped basil and remove from the flame.
  10. Serve hot with bread and rice.

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