93. Tandoori Summer Squash

INGREDIENTS:

1 large summer squash, weighs ~800mg
3 tbsp vegetable oil
5 cloves garlic, smashed
.5 inch ginger, grated
1 tsp red chili powder
1 tbsp cumin seeds
2 green chili peppers, finely chopped
1 tsp garam masala
1 tsp dried fenugreek leaves
salt and pepper to taste

DIRECTIONS:

1. Preheat your oven to the highest setting.
2. While the oven is heating, roast your cumin seeds in a dry frying pan over medium heat.  When the seeds begin to smoke, remove the pan from the heat.  Be sure to move the cumin seeds around in the pan so they roast evenly.
3. Grind the cumin seeds to a fine powder using a pestle and mortar or spice grinder.
4. Now peel the squash and cut it length-wise down the middle.  Remove the seeds and cut the squash into inch pieces (tikka).
5. Coat the squash with the oil, cumin powder, chili powder, garlic, ginger, and chopped green chilis in a roasting pan.
6. Place in the oven and allow to cook for about 15 minutes.  Open the oven and stir the squash around in the pan and then cook for another 15 minutes.
7. Sprinkle the squash with the dried fenugreek leaves, the coriander leaves, and salt and pepper to taste.
8. Serve with white or saffron rice.