- 3 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 small onion, diced
- 1 1/2 pounds zucchini and yellow squash, cut into 1/2-inch dice
- 1/2 teaspoon cumin
- 1/8 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- Chopped cilantro, for garnish (optional)
- In a large nonstick skillet, heat the oil. Add the mustard seeds and cook over medium-high heat until they begin to pop. After half a minute, add the onion and cook until lightly browned, about 5 minutes. Add the zucchini, squash, cumin, turmeric, cayenne and salt and cook until softened, about 8 minutes. Garnish with the cilantro.