Indian style Squash


Recipe: Kuki Bakshi
Photography: Sati Bakshi
Introduction: Sherrie Bakshi

There are many ways to prepare yellow squash.  One of the simplest ways is to sauté it in olive oil with some black pepper and salt.  But sometimes you want something different.   Indian style squash can go perfectly with anything. It’s easy to prepare for a weeknight dinner or a great side dish at your next gathering.

Indian Style Squash


1LB yellow squash (washed dried and cut into chunks)

3 TBS olive oil

2/3 cups finely chopped shallots or red onion

1 small clove of garlic grated or chopped very fine

½ cup chunks of Poblano pepper

½ cup chopped tomatoes

1 finely chopped red or green chilly or to taste

½ tsp cumin seeds

½ tsp crushed coriander seeds (take whole seeds put them between wax paper and use a rolling pin to crush them) or use a food grinder

¼ tsp turmeric powder

¼ tsp cayenne pepper or to taste

1TBS fresh cilantro stems

Salt and freshly ground black pepper to taste


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Ingredients for Garnish:

½ tsp Garam Masala

¼ tsp roasted cumin powder (On a medium heat, add cumin seeds in a dry skillet. Keep stirring the seeds. There will be a fragrance of the cumin seeds. Color will be brown, remove from skillet. Cool and crush them.)

¼ cup washed dried and chopped fresh cilantro leaves




Heat pan or a deep skillet on medium heat. When hot, add olive oil.  In hot oil add cumin seeds and crushed coriander seeds. Seeds will splutter or sizzle. When spluttering stops, add garlic. Cook for ten seconds, then add onions until they are transparent. Add Poblano pepper, turmeric, cilantro stems and cayenne pepper stir and then add squash, tomatoes, salt and black pepper to taste.

Cover, cook on medium low heat stirring now and then until squash is just tender. Do not overcook. Uncover and cook until oil separates and there is no moisture.


Serve hot with Indian Breads: Chapatti, puri, naan or paratha.




Kuki Bakshi was born in New Delhi, India, but grew up in Bangkok, Thailand. The daughter of a diplomat and wife of a Navy officer, she learned and perfected the art of hosting. As a young, newly married woman, she discovered her talent and passion for cooking, concocting new dishes inspired by her  heritage and the places she lived. Her talent for the culinary arts grew thanks to her husband who, for many years, has served as her tester.  Her talent has  not gone unrecognized. Her recipes have been featured in the Post & Courier,  Charleston Magazine and Audrey Magazine.  She has also taught Indian  cooking at local establishments in Charleston, SC, where she lives with her husband, Sati.


One Response to Indian style Squash

  1. Howdy! Would you mind if I share your blog with my myspace group?

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