Zucchini Thoran

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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4 servings

INGREDIENTS
2 Zucchini Medium , chopped
¼ cup Coconut Grated
1 Onion Small , chopped
2 ~ 3 Chiles Green , chopped
2 cloves Garlic , minced
½ tsp Cumin seeds
2 tsps Coconut Oil
½ tsp seeds Mustad
½ tsp Urad Dal
1 ~ 2 Chiles Dry Red
¼ tsp Turmeric
To taste Salt

INSTRUCTIONS
Blend coconut, onion, green chiles, garlic and cumin into a coarse paste. Set aside.
Heat oil in a pan, add mustard seeds and urad dal; once the seeds start to splutter, add the zucchini and turmeric. Cover and cook till zucchini is fork tender, about 6~8 minutes.

Add the ground coconut paste, mix well and cook till it doesn’t smell raw anymore, about 3~4 minutes. Season with salt and turn off the heat. Serve warm with steamed rice and dal.

From cookshideout.com