Summer squash and green Peas

-Recipe from Yamuna mataji

      Any young, seedless summer squash –such as green or yellow zucchini, Pattypan, bottle ground or yellow crookneck –will yield good results. Recognizing quality in raw zucchini will make all the different between a successful dish and a tasteless one. Zucchini should be small, 3-6 inches (7.5-15 cm) long, with a bright color, firm, crisp texture and paper-thin glossy skin. Cooked zucchini is sweet and tender with a fine, distinct yet delicate flavor all of its own. This dish goes well with almost any other vegetable.

Preparation and cooking time (after assembling ingredients): 15-20 minutes
Serves: 5 or 6

3 table spoons (45 ml) ghee or 1 ˝ table spoons
     (22 ml) each vegetable oil and unsalted butter
2 hot green chilies, stemmed, seeded and cut length wise into silvers (or as desired)
1 teaspoon (5 ml) cumin seeds
8-10 small Zucchini (about 1 ˝ pound/685 g) cut into ˝ -inch (1.5 cm) cubes
˝ teaspoon (2 ml) turmeric
1 table spoon (15 ml) ground coriander
1 ˝ cups (360 ml) fresh peas (1 ˝ pounds/685 g) in pods or one 10-ounce (285 g) package of frozen baby peas, defrosted
3 table spoons (45 ml) chopped fresh coriander, parsley or mint
1 teaspoon (5 ml) salt

1.    Heat the ghee or oil in a heavy 2-3 quart/liter nonstick saucepan over moderate heat. Add the chilies and cumin seeds and fry until they begin to darken. Stir in the Zucchini, turmeric, ground coriander, fresh peas, half of the fresh herb, and the butter (if you used vegetable oil). Cover and cook for 10 minutes, stirring occasionally.
2.    Uncover and sauté until the squash softens. If you are using frozen peas, add them 1-2 minutes before serving. Add the salt and the remaining fresh herb, gently stir and serve.