Ingredients:

  • 1 cup (60g) freshly grated coconut
  • 2 ea (10g) green chilies, roughly chopped
  • 1/4 tsp (1g) ground turmeric, divided
  • 1/4 tsp (1g) cumin seeds
  • 1 tbsp (15ml) water
  • 2 medium (500g) zucchini, grated
  • 2 tbsp (30ml) coconut oil
  • 1 tsp (5g) brown mustard seeds
  • 1 sprig (2g) fresh curry leaves
  • 1/2 tsp (3g) salt

Instructions:

  1. Grate the zucchini using the coarse side of the grater. If the zucchini feels exceptionally watery, place the shreds in a colander, sprinkle with a pinch of salt, let sit for 5 minutes, and gently press with a paper towel.
  2. Heat coconut oil in a skillet over medium-high heat. Once the oil shimmers, add the brown mustard seeds. When they stop sizzling, immediately add the curry leaves and sauté until they crackle and turn translucent green.
  3. Stir in the grated zucchini and the second pinch of turmeric. Sauté for 3-5 minutes on medium-high heat, stirring constantly until softened but still retaining a slight bite.
  4. Fold in the coconut mixture (coconut, chilies, turmeric, and cumin). Cook for another 2-3 minutes until the moisture is fully absorbed and the dish looks dry and fluffy.