Kalo Jire Diye Lau Chorchori – Stir Fried Squash Medley with Nigella Seeds
When nothing else is on my mind, I revert to simple childhood flavors. The ultimate flavorful simplicity of nigella seeds and fresh vegetables. In summer this is usually, lau or bottle gourd. Combining this with a summer squash is an ageless combination. It features on our table, again and again bringing with its simple bright presence the flavors of childhood and freshness. However, I often use summer squash or zucchini to prepare my Stir Fried Squash medley. In this dish, I add a protein boost by adding in some crumbled fresh paneer. It adds both nutrition and richness to this homey satisfying meal.
Anshul’s summer project is beginning to bear fruit – more vegetables to be precise. We are really proliferated with lovely green spinach, red beets and new big tomatoes. Topping all of this is loads of fresh and tender summer squash. This soothing late summer medley that I have cobbled together is very simple and not surprisingly it has found favor with the children! It is a great side dish
with all things summery. Serve it with rice and lentils, or with simple pan cooked fish. You have a wholesome meal that gets done in the proverbial 30 minutes or less.
This recipe is in the style of the light cook bengali style medley, it is not at all uncommon for me to find vegetables in bits and pieces that magically make up the most delicate and delightful curries. As can be evidenced from this recipe curries are not about curry powder and nor are they necessarily labor intensive.
One of the many things that the use of fresh vegetables have taught me is that they tend to shine best with just a touch of flavor rather then being smothered in spices. This of course works well for my children too.
A simple light tasting butternut squash and zucchini medley, with paneer and notes of lime and cilantro.
Ingredients
- 2 tablespoons oil, preferably mustard oil
- 1 teaspoon nigella seeds
- 1 small shallot or onion, minced
- 1 tablespoon freshly grated ginger
- 1 to 2 green chilies, slit
- 2 cups assorted diced cubed summer squash
- 1 cup diced zucchini (about 1/2 pound)
- 1/2 teaspoon salt or to taste
- 1/2 cup crumbled or diced paneer
- 1 tablespoon chopped cilantro
- 2 tablespoons fresh lime juice (about 1/2 a lime)
Instructions
- Heat the oil and add in the nigella seeds. Stir in the onion and the grated ginger and saute for about 2 to 3 minutes.
- Stir in the green chilies and the zucchini and mix well.
- Stir in the salt and add 1/3 cup water and cook on low for about 7 to 8 minutes. Stir in the paneer mix well. At this point the vegetables should be fairly soft but not mushy.
- Turn off the heat and stir in the cilantro and add the lime juice and serve.