1/2 c. coconut (shredded) 1/2 tsp. salt 1 tsp. mustard seeds 1/2 tsp. turmeric 3 hot green peppers 2 Tbsp. oil 1 Tbsp. rice 1 tsp. mustard seeds 2 1/2 c. water 1/2 tsp. urad dhal 1 tsp. tamarind (paste) 1 tsp. curry leaves 4 c. squash (cut in cubes)
In a blender, grind first 4 items with 1/2 cup of water until it becomes a smooth paste. Keep this aside. Mix tamarind paste in 2 cups of warm water. In a saucepan, cook squash with tamarind water, salt and turmeric .When squash becomes soft, add the ground paste. Let the whole mixture come to a full boil and then remove from heat. Heat oil in a fry pan over medium heat. Add mustard seeds, urad dhal and curry leaves. When mustard seeds crack and urad dhal becomes golden brown, pour the squash mixture into it. Stir the mixture and remove from heat. Goes well with rice. 5-7 servings.