Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Butternut squash
3 Green chillies
3 tb Coconut
1 ts Tamarind paste
1/2 ts Mustard seeds
Jaggery/sugar
Turmeric; to taste
Salt; to taste

-------------------------SEASONING------------------------------
Mustard seeds
Fenugreek
Red chilli
Curry leaves
Oil

Cut squash into inch square and 1/4 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, 1/2 teaspoon 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.

U15297#uicvm.bitnet (Shyamala Parameswaran)

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