Luffa Squash Relish with Shallots from 660 Curries by Raghavan Iyer
This curry mate is equally tasty when mixed with cooked white rice and a drizzle of ghee. One night I served this with Batter-Fried Taro Root with a Peanut-Garl
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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
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