Green Yogurt Curry with Summer Squash
Ingredients
- 1½ pounds summer squash (yellow or green zucchini), cut ½ inch thick rounds with large pieces cut again in half
- 3 cups yogurt (or combo yogurt and buttermilk)
- small bunch cilantro leaves
- ½ cup frozen fresh grated coconut, thawed
- 2 tablespoons chana dal
- 2-3 green chilis
- ½ teaspoon cumin seed
- ½ teaspoon black mustard seeds
- ¼ teaspoon turmeric powder
- salt to taste
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