Doing a lot of cooking during this COVID time. Just to keep ourselves busy and stay connected, we decided to cook one recipe, chosen by one of us, every week.  We then share pictures and discuss how the dish turned out with family online. Third week completed and it's been fun. 

Week 1 recipe - Summer squash and green peas

• 3 Tbsps ghee or 1 1/2 tbsps each veg oil and butter,  
• 2 green chillies, stemmed, seeded and cut lengthwise into slivers
• 1 tsp cumin seeds   
• 8-10 small zucchini (about 685gms), cut into 1/2-inch cubes (can also use bottle gourd)       
• 1/2 tsp turmeric         
• 1 tbsp ground coriander       
• 1 1/2 cups fresh peas in pods or 285 gms frozen peas
• 3 tbsps chopped fresh coriander

1. Heat ghee or oil in a heavy 2-3 quart/liter nonstick saucepan over medium heat. Add the chillies and cumin seeds and fry until they begin to darken. Stir in the zucchini, turmeric, coriander powder, peas, half of the fresh herb, and the butter (if you used veg oil). Cover and cook for 10 minutes, stirring occassionally.

2. Uncover and saute until the zucchini softens. If using frozen peas, add them now. Add the salt and the remaining coriander leaves. Gently mix and serve.