• Fast
• Healthy
• Make-Ahead
• Staff Favorite
• Web Exclusive
• Vegetarian

Ingredients

1. 1/3 cup canola oil
2. 1 tablespoon black mustard seeds
3. 3 whole dried red chiles
4. 1/4 cup unsweetened shredded coconut
5. 1 small jalapeño, finely chopped
6. 1 teaspoon cumin seeds
7. 12 fresh or frozen curry leaves
8. 1/4 teaspoon ground turmeric
9. 2 1/2 pounds mixed small zucchini and yellow squash, halved lengthwise and cut into 1/3-inch half-moons
10. Salt

Directions

1. In a large skillet, heat the oil until shimmering. Add the mustard seeds and cook over moderately high heat until they begin to pop, about 1 minute. Add the dried chiles, coconut, jalapeño, cumin seeds, curry leaves and turmeric and cook over low heat, stirring, until the coconut just begins to brown, about 2 minutes. Increase the heat to moderately high, add the zucchini and squash and cook, stirring and tossing, until tender, 7 to 8 minutes. Season with salt and cook for 1 minute longer. Transfer vegetables to a large bowl and serve.