Patty pan squash subzi with shredded coconut

Pattypan squash is a variety of summer squash. It is small in size, round, shallow and its scalloped edges resemble a small toy top or flying saucer. Pattypan comes in yellow, green and white varieties.

It is available in farmer's markets etc during summer months. It can be grown in gardens also.

Pattypan is easy to cook as it is very tender. Pattypan is a good source of magnesium, niacin and vitamins A and C.

Skin of pattypan is very soft. When tender, the seeds are very soft and so, you do not have to throw any part of the pattypan.

You can make different Indian dishes using pattypan. You can sauté onions and then add pattypan and cook them together. Or you can sprinkle some crushed peanuts or cashew etc in place of shredded coconut. I have even seen recipes to make stuffed pattypan! So you may experiment many things.
I am giving one recipe here:

Ingredients:

•      6 to 8 medium sized patty pan
•      3 to 4 tbsp. shredded coconut
•      1 tsp. chana dal
•      1 tsp. urad dal
•      1/2 tsp. mustard seeds
•      1/2 tsp. jeera seeds
•      2 dry chilis
•      2 tsp. oil
•      Salt to taste
•      A few curry leaves

Directions:

1.      Cut patty pan into 1/2 inch cubes.
2.      Heat a pan and add oil.
3.      When oil is hot, add red chilis, chana dal, urad dal, mustard and jeera.
4.      When mustards seeds splutter, add curry leaves.
5.      Add diced patty pan, stir and cover.
6.      Add salt and stir well.
7.      If needed, sprinkle a few drops of water.
8.      Cook on low heat and keep stirring, in between.
9.      When pieces are nearly cooked, add shredded coconut and cook for a few more minutes.
10.      Garnish with cilantro and serve.

Note: If you do not want to cook along with dry red chili, (it may be spicier for some!), you may avoid chili and use chili powder. You may add chili powder along with salt.