Recipe

Indian Baby Zucchini, pattypan squash, and tomato dry curry recipe
Ingredients
1/2 lb baby zucchini
1/2 lb baby pattypan squash
2 small tomatoes or one medium tomato, cubed and dusted with salt

2 tbsp. of olive or canola oil, divided
1 1/2 tbsp. ground coriander
1/2 tsp ground cumin
1/4 tsp. ancho or cayenne chili pepper (or paprika for kids)
1/2 tsp garam masala
1/2 tsp turmeric
1/4 tsp salt

Directions
Clean zucchini and pattypan squash and towel dry. Cut Baby zucchini in half lengthwise, and cut pattypan squash in half horizontally so that you have two circlets, one having a pumpkin-like stem and os one not.

Heat 1 tbsp. of oil in a large nonstick pan on medium high and then add your baby zucchini so that you have one layer in the pan. You may have to do this in batches. Let it brown for a minute or so and then lower the heat. Let brown for 8 minutes, turning halfway through to get even browning. Remove zucchini from pan and reserve. Heat the remaining oil on medium high again and put a single layer of your pattypan squash in the pan. After a minute or so, lower heat and brown for 5-6 minutes. Turn halfway through or as soon as the bottom layer is brown and brown the other side. Add the zucchini back into the pan and add your spices, mixing thoroughly. Let the spices heat up and brown slightly. Add the cubed tomatoes and mix again. Let the tomatoes cook down slightly and then take off burner. Taste and season with additional salt if needed. Serve!

Notes
*vegetables can be replaced with Okra if desired.