SQUASH THUVIYAL

1 1/2 c. squash                            2 tsp. oil
2 Tbsp. urad dhal                        1/2 c. shredded coconut
2-3 red chilies                            1/2 tsp. salt

1/4 c. water

In 1 teaspoon of oil, saute squash pieces until they become soft. Keep it aside. In a fry pan, saute urad dhal and chilies in 1 teaspoon of oil until they become golden color. Blend squash, chilies and coconut with 1/4 cup of water. When fully ground, add sauteed dhal and salt and grind coarsely. Keeps for many days in refrigerator.