Indian: Squash Peas by Recipe Cottage

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	Squash Peas

		Squash with Peas 1 1/2 pounds (685g) young squash, cut into 3/4 inch (2 cm) cubes 1 1/2 cups (360ml) fresh peas or 10 oz (285g) frozen peas, defrosted 1 medium size tomato, chopped 1 1/2 tablespoons chopped coriander (cilantro) 1 1.2 tablespoons chopped mint 1 inch (2.5 cm) stick cinnamon 1 - 2 hot green chillies, chopped 3 whole green cardamon pods 1 tablespoon butter or ghee 2/3 cup (160ml) single/light cream 1 teaspoon salt 2 tablespoons roasted poppy seeds Combine all of the ingredients except the poppy seeds in a large heavy bottomed non-stick pan. Bring to the boil, stirring, then cover and reduce the heat to low. Stir occasionally with a wooden spatula to prevent the cream sticking on the bottom of the pan. Simmer for about 35 mins. When the dish is cooked, the squash should be butter soft, and all of the cream absorbed, with the vegetables sizzling in the butter or ghee. Remove the cinnamon and cardamon pods before serving. Garnish with the toasted poppy seeds.