5 lb Zucchini and/or Yellow Squash 1 pint home canned tomatoes 1 large diced onion 1/4 cup chopped Cilantro 3 tablespoons oil 1 tablespoon ginger-garlic paste , or grated ginger and garlic 1 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon turmeric powder 1 teaspoon Kashmiri chili powder 1 teaspoon Jaggery , or sugar A squeeze of lemon juice No salt necessary with canned tomatoes 2-3 whole Kashmiri dry chili , optional 1/4 teaspoon cumin seed 1/4 teaspoon fenugreek seed 1/4 teaspoon mustard seed 3/4 dry cup white or basmati rice Heat oil medium-high heat. Add dried chili, fenugreek, cumin, and mustard seeds. Once the mustard seeds start to pop, add diced onions. Cook onion until golden. Add tomatoes, turmeric powder, salt, and cumin-coriander powder to the skillet. Stir well and cook until tomatoes break easily and oil starts to separate. Add Kashmiri chili powder to the skillet and stir well. Add diced squash and zucchini, and rice. Mix everything well and add water. Bring the heat down to low-medium. Cover and cook for 15-20 minutes or until squash is tender. Add jaggery and squeeze half lemon. Mix well and turn the heat off. Garnish the Sabzi with chopped cilantro and serve it with hot Roti or as a side for Daal-Chawal(Rice and Lentils soup).

Per 1 cup: Calories: 140, Carb: 23, Protein: 5, Fat: 5, Sodium: 123, Fiber: 3