Categories: Vegetables, Vegetarian, Indian 
      Yield: 4 servings 
  
      1 sm Butternut squash 
      3    Green chillies 
      3 tb Coconut 
      1 ts Tamarind paste 
    1/2 ts Mustard seeds 
           Jaggery/sugar 
           Turmeric; to taste 
           Salt; to taste 
 
---------------------------------SEASONING--------------------------------- 
           Mustard seeds 
           Fenugreek 
           Red chilli 
           Curry leaves 
           Oil 
  
  Cut squash into inch square and 1/4 inch thick slices. Wash and in about a 
  cup and a half of water, add tamarind paste and sliced squash. 
   
  Add turmeric, salt and cook on low heat till done. 
   
  Grind coconut, green chillies, 1/2 teaspoon mustard seeds and stir into 
  cooked squash. Can wash out blender and add this water too. 
   
  Let mustard seeds splutter in oil, add fenugreek, red chilli, curry leaves 
  and in a couple of minutes pour onto pachadi. 
   
  Variations: 
   
  Instead of tamarind paste can use yogurt at the end. Can use cut okra or, 
  okra and eggplant pieces, instead of squash. 
   
    U15297@uicvm.bitnet (Shyamala Parameswaran)