Zucchini or Summer Squash with Thyme or Carom Seeds
Almost everything about this when I first created it dish was a surprise. This delicately seasoned summer squash with thyme or carom seeds first came my way via a fall garden cleanup.
We were ready to wind down our garden and found a few summer squashes and tomatoes, as we put the leaves away and get the soil into a state of rest for the next season.
Despite not being on the gardening side of the production, sadness overcomes me this time every year, as I realize that the endless source of fresh ingredients will take a pause. I also do realize that like everything else, this pause is needed to to let the soil rejuvenate for the year to come. Over time I have now made this dish quite a few times and have finally nailed this down, with a surprising but very effective finish of freshly snipped basil leaves. The good news is that it works just as well with the first summer squash of the season.
Summer Squash to me tastes like a cross between the bottle gourd and the ridge gourd, I use it interchangeably instead of zucchini . It is low in calories and is rich in Vitamin A and lutien. The surprise element here is that these squashes are the harbinger of summer and usually fade by fall. Well, these babies were waiting right till the end to grace our table for the last zucchini dish of the year at least with garden produce. Considering the abrupt ending to the growing season, these delicate squashes were a much welcome gift.
To cook these, I used butter, red onion and just a hint of carom or actually later on loads of thyme. These thyme like seeds are common in the cuisine from the region of Punjab and are cooked with squashes. Also, to compliment and enhance the lighter texture of these watery squashes, ghee or clarified butter is a common cooking medium, something I just need an excuse to use.
In my kitchen, I tend to use summer squash and zucchini interchangeably
A note on the carom seeds, like a lot of core spices does have a strong taste which some people tend to find a bit much. It is considered to be good for the stomach and is often enjoyed simply with hot water as a herbal tea to treat stomach ailments. In this simple dish, however the delicate flavor that is often a cross between oregano and thyme shines, it gets a nice and delicate finish from sweet basil which is another well known harbinger of summer. I think, I first tried this recipe in 2011 and am now updating and re-posting the finished version, I have to confess this year I am enjoying the fact that I have so many tested and tried options for our garden staples and if you want some of these options in a compact cookbook, you can now order a discounted copy of Spices and Seasons, right from this website.
PrintZucchini with Thyme or Carom Seeds
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A well seasoned and delicate tasting zucchini dish, redolent with flavors of thyme or carom seeds.
Ingredients
2 tablespoons olive oil1 tablespoon butter (optional), or add an extra tablespoon of oil
1/2 teaspoon carom seeds or 1 tablespoon minced thyme leaves
1/2 teaspoon mustard seeds
1 red onion, cut into a fine dice
2 medium sized summer squash or zucchini, cut into small pieces
1/4 teaspoon red chili powder
Salt to taste
1 tomato, diced
Lime juice and freshly snipped basil to finish
Instructions
Heat the oil and butter (if using) on medium heat for about 1 minute.Add in the carom seeds or thyme and the mustard seeds and wait until they crackle.
Add in the red onion.
Saute lightly for about 2 minutes, until the onion is soft and translucent and add in the summer squash and cook until they are tender crisp for about 3 minutes.
Add in the red chili powder and the salt and stir well.
Add in the tomato and cover and cook for 3 to 5 minutes until fairly soft.
Remove the cover, stir in the lime juice and the chopped cilantro and mix well.3.1http://www.spicechronicles.com/zucchini-summersquash-thyme-carom-seeds/
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