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Anai Pachadi

1 small butternut squash
3-4 green chillies
3 tbs coconut
1 tspn tamarind paste
1/2 tspn mustard seeds
a little jaggery/sugar
turmeric and salt to taste

A little mustard seeds
fenugreek
red chill
curry leaves and oil

Cut squash into inch square and 1/4 inch thick slices. Wash and
in about a cup and a half of water, add tamarind paste and sliced
squash.

Add turmeric, salt and cook on low heat till done.

Grind coconut, green chillies, 1/2 tspn mustard seeds and stir into
cooked squash. Can wash out blender and add this water too.

Let mustard seeds splutter in oil, add fenugreek, red chilli, curry
leaves and in a couple of minutes pour onto pachadi.

Variations:

Instead of tamarind paste can use yogurt at the end. Can use cut
okra or, okra and eggplant pieces, instead of squash.

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