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1 medium onion
2 cloves garlic, minced
2 Tbsp. vegetable oil
1 1/2 lbs. yellow squash cut into 1/2 inch slices
1 1/2 c. peeled, chopped tomatoes
1-2 tsp. cumin seeds (can substitute ground cumin)
3/4 tsp. salt
2-3 hot peppers, chopped (opt)

Sauté onion and garlic in vegetable oil until tender. Add remaining
ingredients except peppers and cook over low heat for 15 minutes,
stirring often. Add peppers and cook an additional 15 minutes
until squash is tender. Serves 6.

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