Tangy Baby-Squash Stir-Fry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 8 - baby squashes
  • 1 cup - chopped mixed vegs (carrots, peas, corn kernels, etc.)
  • 1 cup - chopped red and green bell-peppers
  • 1 - small onion - chopped
  • 1 - chopped green chilli
  • Pepper to taste
  • 1 small cube veg stock (or salt to taste)
  • 1/2 tsp - garlic powder
  • 1 tbsp - orange rind
  • 1 tbsp - lime juice
  • 3 tbsp - olive oil

How to Make Tangy Baby-Squash Stir-Fry

  • Heat oil in a pan and fry onions to light brown.
  • Add the stock cube and garlic powders. Fry well.
  • Chop the squash to 1 inch pieces and toss them in. Stir fry for a minute.
  • Add the other veggies. Cook on high flame, tossing and stirring around with a wooden spatula for 2 minutes.
  • Top off with pepper, zesty orange rind and lime juice when the veggies are crisp and cooked.