Stir-fried mixed summer squash
3 tablespoons canola oil
1 tablespoon black mustard seeds
1 teaspoon cumin seeds
¼ teaspoon turmeric
3 whole dried red chiles
½ fresh hot green chile, chopped
12 fresh or 16 frozen curry leaves, torn into pieces
1/8 teaspoon asafetieda (optional)
¼ cup shredded unsweetened coconut (optional)
2 ½ pounds zucchini and yellow squash, trimmed, halved lengthwise, and then cut crosswise into 1/3 –inch thick slices
½ teaspoon salt, or to taste
Combine the oil and mustard seeds in a large wok, kadai, or frying pan over medium-high heat. Cover (the mustard seeds pop and splatter) and cook until you hear the mustard seeds crackle, 1 to 2 minutes.
Add the cumin seeds, turmeric, dried and fresh chiles, and curry leaves, and the asafoetida and coconut if using. (Stand back; the curry leaves spit when they hit the oil.) Turn the heat down to low and cook uncovered, stirring, until the coconut begins to turn golden brown, about 1 minute.
Add the squash and turn the heat back up to medium-high. Stir to coat the squash with the spices. Then cook, stirring often, for 5 minutes. Add the salt and cook, stirring, until the squash is tender but still has some bite, 3 to 4 minutes longer. Taste for salt and serve hot.