Zucchini Yogurt

• 2 cups coarsely grated zucchini (10 ounces zucchini)
• 1 1/4 cups plain yogurt
• 3/4 teaspoon salt
• 1 teaspoon sugar
• Freshly ground black pepper
• 1/8 teaspoon cayenne pepper, or to taste
• 2 teaspoons canola or olive oil
• 1/2 teaspoon whole brown or yellow mustard seeds
• 2 fresh birds-eye chilies, slit partially, or 3 long slivers cut from a jalapeno pepper
• 8 fresh curry leaves, or 4 fresh basil leaves, torn up

1. Put the grated zucchini into a small pot along with 1/4 cup water.
2. Bring to a boil, cover, turn heat to low, and simmer 2 minutes.
3. Empty into a sieve to drain and then refresh by letting cold water run over it.
4. Squeeze out as much of the water as you can.
5. Put the yogurt in a bowl.
6. Add the salt, sugar, pepper, and cayenne.
7. Beat with a fork or whisk until smooth and creamy.
8. Add the drained zucchini and mix well.
9. Put the oil into a small pot and set over medium-high heat.
10. When hot, put in the mustard seeds and, as soon as they pop, a matter of seconds, the chilies and curry or basil leaves.
11. Take the pot off the heat quickly and pour its contents over the yogurt.
12. Stir to mix in.

zucchini, plain yogurt, salt, sugar, freshly ground black pepper, cayenne pepper, olive oil, whole brown, fresh birds, curry

Taken from www.epicurious.com/recipes/food/views/zucchini-yogurt-373895 (may not work)