Baingan-much less Bharta (or One-Pot South Asian Zucchini)

Author Notes

When existence hands you too many zucchinis, pull out the spice rack. After yet one more CSA half of zucchini and squash, I made a decision to trip a quite different direction in the kitchen. I didn’t maintain any baingan (eggplant) in the home, however craved a identical style to one of my well-liked Indian dishes, Baingan Bharta (linked to baba ghanoush). A pinch hitting replace of zucchini and summer squash amounted to a flavorful, yet gentle, veggie dish with Indian inspired flavors. That and a dollop of Greek yogurt called itself dinner and lunch for the week. —HalfKiwi

Formula

• 
  2 tablespoons
  
  Grapeseed Oil (or other impartial tasting oil, equivalent to vegetable or canola)
  
• 
  4
  

  Scallions, chopped (whites and greens)
  

• 
  3
  

  Cloves Garlic, minced
  

• 
  2 tablespoons
  
  Grated Ginger
  
• 
  1
  

  Jalapeño, minced
  

• 
  3
  

  Gargantuan Tomatoes, chopped
  

• 
  2
  

  Gargantuan Zucchini, quartered lengthwise and sliced in half of plod pieces
  

• 
  2
  

  Gargantuan Summer season Squash, quartered lengthwise and sliced in half of plod pieces
  

• 
  1
  

  Bunch Kale (or other hearty inexperienced) chopped
  

• 
  1
  

  Bunch Cilantro
  

• Half of a Lime, juiced
  

• 
  1 teaspoon
  
  Turmeric
  
• 
  1 tablespoon
  
  madras curry powder or garam masala (or extra to style)
  
• 
  1 teaspoon
  
  Smoked paprika
  
• 
  1 teaspoon
  
  Chili powder
  

• Salt