Ingredients
The following ingredients have 4 Servings
- 2 pounds zucchini or yellow squash (or a combination, grated)
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 white onion (diced)
- 1-2 serrano peppers (minced)
- 20 fresh curry leaves
- 1 cup grated coconut (I use the brand Daily Delight fresh frozen grated coconut)
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- ⅛-¼ teaspoon cayenne (to taste)
Instruction
- Use a food processor to grate the zucchini or you can do this by hand using a grater.
- Melt coconut oil in a dutch oven (or heavy-bottomed pot) over medium heat. Add the mustard seeds and when they begin to splutter and pop, add the onion, Serrano pepper, and curry leaves. Stir-fry for 6-7 minutes or until the onions become fragrant and translucent.
- Add the grated coconut, salt, turmeric, cayenne and stir, then increase the heat to medium-high and add the zucchini. Stir-fry for 5-6 minutes, or until the zucchini is cooked through.
- If you'd like a "dry" thoran, use a slotted spoon to move the zucchini into a serving dish, leaving any liquid at the bottom of the pot (the liquid is really flavorful though, so don't toss it out - I slurp it up!).
