Wash 3 small yellow squash (1 lb), then cut into ¼ inch rounds. Separately, heat 3 Tbsp neutral oil in a Dutch oven on medium heat, then add ½ small onion (grated). Saute until onion is golden brown, then reduce heat to medium-low and add 1 small fully ripe tomato (halved and sliced). Cover the pot and cook until tomato is soft and mashable, stiring every minute to make the onion and tomato into a paste. Stir in ½ tsp cumin seeds, ¼ tsp each cayenne and black pepper, and ¾ tsp salt, then cook uncovered for 3 mins. Fold in the squash, allowing to cook for 2 mins. Add 1 cup water. Bring to a boil, then reduce to medium-low. Simmer until squash is tender (about 10 mins). Recipe from Healthy Vegetarian Indian Cooking by Shubra Rahimeni (July 2015).
Cooking Adventures 