Ingredients

The sauce:
4 cloves
8 peppercorns
8 coriander seeds
1 C. half and half or a mixture of cream and milk
1 cinnamon stick 2 long
5 cilantro sprigs chopped
5 mint leaves chopped
6 basil leaves chopped (cinnamon or anise basil if possible)
1 jalapeno pepper seeded and sliced into 6ths
The vegetables:
1/2 onion thinly sliced
1 1/4 pound summer squash (zucchini patty pan crookneck or a mixture) cut in pieces
about 3 ears yellow corn (kernels cut from cobs)
1 large tomato; peeled seeded and chopped in 1/2 in pieces
1 Tbsp. peanut or safflower oil
salt
2 Tbsp. cilantro leaves chopped

Cooking Instructions

The sauce: bruise the hard spices with a pestle and add them to the cream mixture along with the cinnamon, herbs and half the jalapeno. Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables. The vegetables: heat the oil in a wide skillet and add the onion. Saute briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt. Continue to Saute over fairly high heat for about 5 minutes. The zucchini and onion may color slightly. Pour the steeped cream from the sauce instructions directly into the pan thorough a strainer. Add the tomato and simmer for several minutes. Simmer until the sauce has reduced and thickened a little and the zucchini is done. Season to taste with salt and serve garnished with chopped cilantro.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)