Ingredients:
2 medium sized Zucchini
1/4 tsp Turmeric powder
1/3 tsp Chilly powder
Grape sized Jaggery
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1 strand of Curry leaves
1 - 2 broken Red Chilly pieces
2 tsp Oil
Recipe:
Chop the Zucchini into medium sized thin pieces as shown in the picture below.
Add black gram seeds, mustard seeds, broken red chillies, oil in a pan/heavy bottomed vessel and heat. Once it starts spluttering, add curry leaves and add the chopped zucchini. Add turmeric, jaggery, chilly powder, salt and mix them well. Cook them well by covering the lid by without adding any water in medium flame.
Once the water content is evaporated and its cooked, add grated coconut and mix well. Keep the playa in low flame for about 2-3 mins.
Mix well before serving. It goes well with Rice/Chapathi.
2 medium sized Zucchini
1/4 tsp Turmeric powder
1/3 tsp Chilly powder
Grape sized Jaggery
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1 strand of Curry leaves
1 - 2 broken Red Chilly pieces
2 tsp Oil
Recipe:
Chop the Zucchini into medium sized thin pieces as shown in the picture below.
Add black gram seeds, mustard seeds, broken red chillies, oil in a pan/heavy bottomed vessel and heat. Once it starts spluttering, add curry leaves and add the chopped zucchini. Add turmeric, jaggery, chilly powder, salt and mix them well. Cook them well by covering the lid by without adding any water in medium flame.
Once the water content is evaporated and its cooked, add grated coconut and mix well. Keep the playa in low flame for about 2-3 mins.
