Ingredients and Method to make Squash with Mung Bean Curry
1 cup mung beans soaked for 8 hours
6 medium yellow squash ends cut off and peeled (see notes)
1/4 tsp turmeric powder
salt to taste
Grind to a smooth paste
1/2 heaped cup of fresh grated coconut (or frozen) (If using frozen thaw to room temperature)
5 Thai or Indian green chilies (or to taste)
Garnish with
1 tbsp coconut oil
7 to 8 curry leaves broken to small pieces
Cut the ends, peel the skin of the squash and cut lengthwise, then cut each half lengthwise again, then cut into 1/4 inch pieces. Yielded approx 4 1/2 cups of cut pieces.
Drain the soaked mung beans, place them in a large pot and sufficient water and allow the beans to cook until almost soft.
When almost done, add squash, turmeric powder, salt to taste and water if required and allow the squash to cook until soft.
Grind coconut and green chilies to a smooth paste and keep aside. If using frozen and thawed coconut, use warm water while grinding.
When the squash is cooked add coconut paste, allow to simmer for a few minutes for the flavors to mingle.
Finally remove from heat, add coconut oil and mix well. Then garnish with curry leaves.
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Serve hot on a bed of plain steamed rice or with some phulkas/ chapathis / rotis
Notes:
Yellow squash can be substituted with zucchini or bottle gourd (doodhi/lauki)
1 cup mung beans soaked for 8 hours
6 medium yellow squash ends cut off and peeled (see notes)
1/4 tsp turmeric powder
salt to taste
Grind to a smooth paste
1/2 heaped cup of fresh grated coconut (or frozen) (If using frozen thaw to room temperature)
5 Thai or Indian green chilies (or to taste)
Garnish with
1 tbsp coconut oil
7 to 8 curry leaves broken to small pieces
Cut the ends, peel the skin of the squash and cut lengthwise, then cut each half lengthwise again, then cut into 1/4 inch pieces. Yielded approx 4 1/2 cups of cut pieces.
Drain the soaked mung beans, place them in a large pot and sufficient water and allow the beans to cook until almost soft.
When almost done, add squash, turmeric powder, salt to taste and water if required and allow the squash to cook until soft.
Grind coconut and green chilies to a smooth paste and keep aside. If using frozen and thawed coconut, use warm water while grinding.
When the squash is cooked add coconut paste, allow to simmer for a few minutes for the flavors to mingle.
Finally remove from heat, add coconut oil and mix well. Then garnish with curry leaves.
The copyright of this content belongs to Veginspirations.com
Serve hot on a bed of plain steamed rice or with some phulkas/ chapathis / rotis
Notes:
Yellow squash can be substituted with zucchini or bottle gourd (doodhi/lauki)
