Ingredientes
- One small butternut squash
- 3-4 green chillies
- 3 tbs coconut
- 1 tspn tamarind paste
- ½ tspn mustard seeds
- a little jaggery/sugar
- turmeric and salt to taste
- For seasoning:
- A little mustard seeds, fenugreek,
- red chilli, curry leaves and oil.
Preparação
- Cut squash into inch square and ¼ inch thick slices.
- Wash and in about a cup and a half of water, add
- tamarind paste and sliced squash.
- Add turmeric, salt and cook on low heat till done.
- Grind coconut, green chillies, ½ tspn mustard seeds and
- stir into cooked squash. Can wash out blender and add
- this water too.
- Let mustard seeds splutter in oil, add fenugreek, red chilli,
- curry leaves and in a couple of minutes pour onto pachadi.
- Variations:
- Instead of tamarind paste can use yogurt at the end. Can
- use cut okra or, okra and eggplant pieces, instead of
- squash.
