Anai Pachadi Recipe

• 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

1. Cut squash into inch square and 1/4 inch thick slices.
2. Wash and in about a c. and a half of water, add in tamarind paste and sliced squash.
3. Add in turmeric, salt and cook on low heat until done.
4. Grind coconut, green chiles, 1/2 tsp.
5. mustard seeds and stir into cooked squash.
6. Can wash out blender and add in this water too.
7. Let mustard seeds splutter in oil, add in fenugreek, red chile, curry leaves and in a couple of min pour onto pachadi.
8. Variations:Instead of tamarind paste can use yogurt at the end.
9. Can use cut okra or possibly, okra and eggplant pcs, instead of squash.
10. Shyamala Parameswaran

butternut squash, green chiles, coconut, tamarind, sugar turmeric

Taken from cookeatshare.com/recipes/anai-pachadi-65021 (may not work)