Zucchini/ courgette chutney - Indian Supper Club

Ingredients

• For the tadka:
• 1 ½ tbsp coconut oil
• ½ tsp each mustard and cumin seeds
• ¼ tsp asafoetida
• 1 dry red chilli broken into pieces
• 2-3 green chillies chopped
• 2 tsp each chana dal and urad dal (if unavailable use 1 tbsp roasted peanuts or sesame)
• 5-6 curry leaves
• 1 shallot or half a small onion chopped
• 2 cm piece of ginger, chopped
• 1 medium-size tender green or yellow courgette, cut into small cubes
• ¼ cup desiccated coconut
• ½ cup fresh coriander chopped
• Small bon-bon size ball of tamarind soaked, or 2 tbsp of lemon juice
• 1 tsp salt/ or to taste
• 1 tsp sugar