1 med. onion, chopped
2 cloves garlic, minced
2 tsp. vegetable oil
1 1/2 lbs. yellow squash (or zucchini), cut in 1/2" slices
1 1/2 c. peeled & coarsely chopped tomatoes
1-2 tsp. cumin seeds
3/4 tsp. salt
2 or 3 hot peppers, seeded & chopped (opt.)

Saute onion and garlic in hot oil until tender; add squash, tomatoes, cumin seeds and salt. Cook over low heat 15 minutes, stirring often. Add peppers, if desired. Cook an additional 15 minutes or until squash is tender. Yield: 6 servings.