Coconut Zucchini Thoran

• 2 lbs zucchini
• 1/2 cup fresh grated or frozen coconut
• 1 jalapeno or serrano chillie, chopped very fine.
• 1/2 cup chopped fresh cilantro
• salt and pepper to taste
• 1 tsp black mustard seed - optional,
• OR
• 1 tsp cumin seed - optional
• 1 tbs oil
• Squeeze of lemon or lime juice.

1. 1 - Top and tail the zukes and chop them small. I cut in 1/4ths lengthwise and slice thin. Place in a pan with a 1/2 tsp of salt, and place on medium heat till almost cooked. The salt will draw out the water from the vegetable, there should be no water left in the pan, when done.
2. 2 - In a large skillet, heat the oil. Add the optional and let the mustard seed pop or if using cumin seed - let it sizzle for about 30 seconds.
3. 3 - Add coconut and remaining ingredients except salt and pepper, and stir fry till the coconut smells toasted. Add the cooked zukes, stir around till heated, taste for seasoning and add salt and pepper as desired. Add squeeze of lemon or lime juice and serve.

zucchini, fresh grated or frozen coconut, serrano chillie, fresh cilantro, salt, black mustard, or, cumin, oil, lemon

Taken from www.epicurious.com/recipes/member/views/coconut-zucchini-thoran-50092900 (may not work)