Recipe - Anai Pachadi

1 small Butternut squash
3 Green chillies
3 tablespoon Coconut
1 teaspoon Tamarind paste
One half teaspoon 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 One fourth inch thick slices. Wash and in about a
cup and a half of water, add tamarind paste and cut or sliced up squash.

Add turmeric, salt and cook on low heat till done.

Grind coconut, green chillies, One half 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini