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.