Wednesday, May 2, 2012

Creamy Coconut Zucchini / Green Squash

Zucchini cooked in a mild Spicy Coconut Base.

Serves 4

Category - Lunch / Dinner

Zucchini / Green Squash - 1 (Chop as you like. I had them cut to chunks about 1 inch.)
Coconut - 2 tsp
Milk - 1 Cup
Onion - 3/4 Finely chopped
Tomato - 1 Large finely chopped
Red Chilli powder - 1/2 tsp
Fennel Seeds - 1/4 tsp
Coriander Powder - 1 tsp
Turmeric - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste
Oil - 3 tsp

In a blender add the fennel seeds, coconut and milk. Blend it till smooth, for about 2 minutes.

In a wok heat the oil add the onions, saute till transparent. Next add the tomatoes saute till soft. Next add in all the spices one after the other and saute for 3 minutes. Now add the Coconut mixture and the Zucchini. Simmer till Zucchini is cooked. Some like it real soft so up to your preference. (I pre cooked the Zucchini in microwave for about 7 minutes.) Thats it, Creamy Zucchini ready to be served with Breads.


Variation - You can use coconut milk.  (I prefer coconut n milk blended. I like it this way!!!)
                   You could also add jeera instead of fennel seeds.