Cucumber and Zucchini curry...

INGREDIENTS:

1 small cucumber.

1 small zucchini.

1/2 tsp cumin seeds.

1 tsp turmeric powder.

3-4 pearl onions.

1/2 cup grated coconut.

1 green chili.

1 cup yogurt.

Salt to taste.

TO TEMPER:

Coconut oil - 2 tbsp.

Mustard seeds 1/2 tsp.

Curry leaves - 1-2 sprigs.

Red chilies - 3-4.

METHOD:

Wash and cut the cucumber and zucchini in to small pieces. Mix together half the turmeric, salt and vegetable pieces with adequate water and cook. Meanwhile grind together coconut, cumin seeds, pearl onions,green chili and turmeric powder with little water to a very fine paste. Mix together with beaten yogurt. When the vegetables are cooked add the mixture. Heat to boiling point over medium heat, stirring gently. Do not allow to boil. Remove from heat.

For tempering:

Heat oil and add the mustard seeds, curry leaves and red chilies. When it crackles pour over curry. Add salt, stir well and use.

"ENJOY COOKING AND EATING"