This another recipe from my friend's mother. It has been simplified so even I can make it.
INGREDIENTS
1.5 cups pumpkin or squash cubes or zukini and eggplant cubes or Chayote squash with skin
1/2 cup chopped onions and red and green peppers
1/2 bunch of cilantro with stems chopped roughly
7-12 curry leaves
1 or 2 chopped green chillies
1 tbsp grated coconut (unsweetened)
I tsp chopped fresh ginger
salt and lemon to taste
Saute the vegetables in 2 or 3 tbsp of cooking oil and 1 tbsp sesame oil till cooked and soft
Add cilantro,chillies and curry leaves and stir for a minute or two
add 1 tbsp of chutney powder, ginger and grated coconut, stir and remove from heat and let cool
Grind coarsely in a dry grinder or food processor - don't make it too smooth.
Serve with steamed rice and ghee, or as an accompaniment to dosai. Also goes well as a spread on crusty bread with a good fontina cheese and a decent red wine. Add olives, and small tomatoes.... on the side . Serve sprinkled with some chopped dry roasted macadamia nuts if your waistline and budget permit.
INGREDIENTS
1.5 cups pumpkin or squash cubes or zukini and eggplant cubes or Chayote squash with skin
1/2 cup chopped onions and red and green peppers
1/2 bunch of cilantro with stems chopped roughly
7-12 curry leaves
1 or 2 chopped green chillies
1 tbsp grated coconut (unsweetened)
I tsp chopped fresh ginger
salt and lemon to taste
Saute the vegetables in 2 or 3 tbsp of cooking oil and 1 tbsp sesame oil till cooked and soft
Add cilantro,chillies and curry leaves and stir for a minute or two
add 1 tbsp of chutney powder, ginger and grated coconut, stir and remove from heat and let cool
Grind coarsely in a dry grinder or food processor - don't make it too smooth.
Serve with steamed rice and ghee, or as an accompaniment to dosai. Also goes well as a spread on crusty bread with a good fontina cheese and a decent red wine. Add olives, and small tomatoes.... on the side . Serve sprinkled with some chopped dry roasted macadamia nuts if your waistline and budget permit.
