Zucchini and Yellow Summer Squash with Cumin

• 1 1/2 pounds zucchini and yellow squash, combined (2 medium zucchini and 2 medium yellow squash)
• 4 tablespoons olive or canola oil
• A generous pinch of ground asafetida
• 1 teaspoon whole cumin seeds
• 1 cup (6 ounces) finely chopped tomatoes
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper

1. Trim the ends of the zucchini and squash and quarter them lengthways.
2. Now cut them crossways into 1-inch segments.
3. Pour the oil into a frying pan and set on medium heat.
4. When hot, put in the asafetida and cumin seeds.
5. Stir once and then put in the tomatoes.
6. Stir and cook the tomatoes for about 2 minutes or until they have softened and then add all the cut vegetables.
7. Stir and saute for 2 minutes.
8. Add the salt, cayenne, and 1/4 cup water.
9. Stir to mix, and bring to a simmer.
10. Cover, turn heat to medium low, and cook, stirring once or twice, for 56 minutes or until vegetables are just done.

zucchini, olive, generous, cumin seeds, tomatoes, salt, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/zucchini-and-yellow-summer-squash-with-cumin-373838 (may not work)