Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------THE SAUCE------------------------------
4 Cloves
8 Peppercorns
8 Coriander seeds
1 c Half-and-half; -=OR=-
- a mixture of cream 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 sliced into 6ths

-----------------------THE VEGETABLES----------------------------
1/2 Onion; thinly sliced
1 1/4 lb Summer squash
-(zucchini, patty pan,
- crookneck or a mixture),
- cut in pieces about
- 1/2-inch big
3 Ears of yellow corn
- (kernals cut from cobs)
1 lg Tomato; peeled, seeded and
- chopped in 1/2-in pieces
1 tb Peanut or safflower oil
Salt
2 tb Cilantro leaves, chopped

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 through 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.

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