South Indian-Ish Squash



  1. In a skillet over high heat, warm the oil.
  2. Once the oil begins to shimmer, add the black mustard seeds and remove the pan from the heat after a few seconds.
  3. Add the curry leaves, making sure they get fully coated in the oil.
  4. Return the pan to medium heat, add the turmeric and asafetida (if using), and stir to incorporate without breaking up the curry leaves.
  5. Add the onion and cook, 5 to 7 minutes.
  6. Add the butternut squash, zucchini, yellow squash, green chiles, and coriander and stir to combine.
  7. Spread the vegetables in an even layer in the pan, cover, and cook, 8 to 10 minutes.
  8. Add the salt, lime juice, and red chile powder and stir.
  9. Taste and adjust the lime juice, red chile powder, and salt, if needed, before serving.