Serves: 4
Total Calories: 72
1. Heat the oil in a pressure cooker over medium-high heat and add the cumin seeds, green chili pepper, and turmeric they should sizzle upon contact with the hot oil.
2. Quickly add the onion and cook about 3 minutes. Add the tomatoes, cilantro, opo squash, and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressureize on its own, 12 to 15 minutes. Open the lid carefully, transfer the contents to a serving dish, sprinkle the black pepper on top, and serve.
VARIATION: To make in a saucepan, cook the onion in the oil, add the remaining ingredients, cover, and cook over low heat until the squash is soft, about 40 minutes, adding about 1/4 cup water as needed.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Quick Spicy Opo Squash recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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