Luffa Squash Relish with Shallots from 660 Curries by Raghavan Iyer

Ingredients

• 1 teaspoon black or yellow mustard seeds
• 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones
• 4 medium-size shallots, thinly sliced
• 1 pound ridged luffa (or loofah) squash, ends trimmed, peeled and diced (see box)
• 4 dried red Thai or cayenne chiles, stems removed
• ¼ cup firmly packed fresh cilantro leaves and tender stems
• 12 medium-size to large fresh curry leaves
• 1 teaspoon coarse kosher or sea salt
• ½ teaspoon tamarind paste or concentrate
• 1 tablespoon canola oil