1/2 tsp cumin seeds
1/2 tsp musturd seeds
2 tbsp grated coconut
2 courgettes (Zucchini / Italian squash)
1 tsp salt
1 green chilli
1 tsp chopped ginger
2 curds (125g each)
1/2 tsp cumin powder
1 tbsp grated coconut
1 tsp mustard seeds
1 dried red chilli
Grind the first three ingredients into smooth paste & keep aside (2 tbsp coconut, musturd & cumin seeds)
Peel courgettes & cut into small pieces.
Cook courgette in a bowl of water with chilli & ginger.
Add the ground coconut paste. Stir well.
Remove from fire & let it cool.
Add whipped curd & stir .
Heat oil in a pan.
Splutter mustard seeds, curry leaves & 1 tbsp grated coconut.
When it turns golden brown add to the curd mixture.
Garnish with fresh curry leaves & cumin powder.
Serve with rice.