Another warm winter day makes me crave for coconut. Squash is perfect for this weather and it's nutritionally very rich too. I love opo squash, also called bottle gourd.
It's commonly used in Asian countries for stews. In the Southern India, the cooked
opo squash is prescribed for Jaundice or hepatitis and known as liver food since it eases movement of food in digestive system. Also, being very low in calories, it's often listed in weight loss program as a must have vegetable.
1 cup big cubes of opo squash after peeling it
1 zucchini cubed
1/2 cup French beans cut into 1 inch pieces
1/4 cup green peas
Salt to taste (1.5 tsp)
For the sauce :
1/4 cup coconut dessicated unsweetened or Grated
1 large jalapeño
1 tbsp cumin
For seasoning :
1 tbsp coconut oil
2 tsp mustard seeds
4-5 curry leaves optional
Boil the vegetables al dente and save the broth. In 1/2 tsp oil, roast the cumin and jalapeño. Grind them with coconut to make a thick paste. Mix this paste with the veggies and broth. Add salt and simmer for 15 mins.
Splutter mustard seeds in rest of the oil and once done, add curry leaves. Garnish the curry with this seasoning.
Serve hot with rice.
It's commonly used in Asian countries for stews. In the Southern India, the cooked
1 cup big cubes of opo squash after peeling it
1 zucchini cubed
1/2 cup French beans cut into 1 inch pieces
1/4 cup green peas
Salt to taste (1.5 tsp)
For the sauce :
1/4 cup coconut dessicated unsweetened or Grated
1 large jalapeño
1 tbsp cumin
For seasoning :
1 tbsp coconut oil
2 tsp mustard seeds
4-5 curry leaves optional
Boil the vegetables al dente and save the broth. In 1/2 tsp oil, roast the cumin and jalapeño. Grind them with coconut to make a thick paste. Mix this paste with the veggies and broth. Add salt and simmer for 15 mins.
Splutter mustard seeds in rest of the oil and once done, add curry leaves. Garnish the curry with this seasoning.
Serve hot with rice.
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