Ingredients
Serves 6 /
1 lb. zucchini or any other squash or pumpkin
Salt to taste
1/4 tsp. Turmeric powder
3 tsp. Oil
1/2 tsp. Mustard seeds
1/2 tsp. Cumin seeds
1 tsp. Split black gram (urad dal)
1 tsp. Bengal gram split (chana dal)
Asafoetida a pinch
10-12 Curry leaves
2 Green chillies (slit)
2 tbsp. Tamarind pulp
1 tsp. Jaggery
1/2 tbsp. Red chilli powder
2 tbsp. Fresh coriander leaves (chopped)
1/4 cup Coconut (scraped)
Method
Heat oil in a kadhai/wok, add mustard seeds, cumin seeds, urad dal, chana dal and sauté for a minute or until seeds crackle.Add asafoetida, curry leaves, green chillies and sauté for half a minute.Stir in tamarind pulp, jaggery, red chilli powder, salt, turmeric and zucchini. Steam, covered over medium heat until zucchini is soft. Serve garnished with cilantro leaves and fresh coconut.
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