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Add a photoServings: 4
Ingredients
- 1 sm butternut squash
- 3 x green chiles
- 3 Tbsp. coconut
- 1 tsp tamarind paste
- 1/2 tsp mustard seeds jaggery/sugar turmeric, to taste salt, to taste mustard seeds fenugreek red chile curry leaves oil
Directions
- Cut squash into inch square and 1/4 inch thick slices. Wash and in about a c. and a half of water, add in tamarind paste and sliced squash.
- Add in turmeric, salt and cook on low heat until done.
- Grind coconut, green chiles, 1/2 tsp. mustard seeds and stir into cooked squash. Can wash out blender and add in this water too.
- Let mustard seeds splutter in oil, add in fenugreek, red chile, curry leaves and in a couple of min pour onto pachadi.
- Variations:Instead of tamarind paste can use yogurt at the end. Can use cut okra or possibly, okra and eggplant pcs, instead of squash.
- Shyamala Parameswaran
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 4 servings | |
| Calories 9 | |
| Calories from Fat 6 | 67% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 0.44g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.15g | 0% |
| Protein 0.17g | 0% |
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