New Delhi Style Summer Squash

• 2 12 lbs green and yellow zucchini
• 13 cup canola oil
• 14 cup coconut flakes
• 3 whole dried red chilies
• 12 curry leaves
• 1 jalapeno pepper, finely chopped
• 1 tablespoon mustard seeds
• 1 teaspoon cumin seed
• 14 teaspoon turmeric
• salt

1. Cut zucchini lengthwise in half, then into 1/3 inch slices, like half moons.
2. Heat oil in pan til simmering over moderate heat.
3. Add mustard seeds, cooking for about 2 minutes, until they begin to pop.
4. Add coconut, curry leaves, chilis, jalapeno, cumin seeds and turmeric to pot.
5. BE CAREFUL- THE CURRY LEAVES WILL POP AND SPLUTTER!
6. Cook for about 2-4 mins, stirring frequently, until the coconut begins to brown.
7. Add zucchini, mixing thoroughly, and turn the heat up to medium/high.
8. Cook, stirring occasionally for about 8 minutes.
9. Season with salt to taste, cook one more minute.
10. Serve hot with your choice of flatbread.

zucchini, canola oil, coconut flakes, red chilies, curry, pepper, mustard seeds, cumin, turmeric, salt

Taken from www.food.com/recipe/new-delhi-style-summer-squash-229998 (may not work)