Monday, November 2, 2009

Squash Matar Kootu

1/2 lb Red Squash4-6 Dry Red Chillies1 tsp Mustard SeedsCoconut Oil
1/2 lb White Pumpkin1 tbsp Jeera4-6 Curry leavesSalt
1 cup Peas2 tbsp Grated Coconut1 pinch Hing

Cut the squash and pumpkin into 1/2 inch cubes.
Boil the squash, pumpkin and peas in just enough water with turmeric and salt.
Grind the red chillies, jeera and coconut into a fine thick paste using very little water.
Once the vegetables are cooked, add this paste to the pot and boil for about 3-5 minutes.
In a small skillet, splutter the mustatd seeds in coconut oil.
Add the curry leaves and hing and roast for 1/2 a minute.
Add this tadka to the kootu and turn the heat off.
Serve hot with Rice/Roti.

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