Green Squash (Courgette) in Yogurt Gravy


  • ½ cup red onion sliced
  • 1 teaspoon canola oil
  • 1 large squash (yields about 12 oz)
  • ¼ teaspoon Jaffna chili powder
  • 1/8 teaspoon turmeric powder
  • ½  cup water
  • ½ cup yogurt
  • Salt to taste

Spice Powder:

  • 1 teaspoon coriander seeds
  • 1 tablespoon urad dhal
  • 1 tablespoon toor dhal
  • 1/8 teaspoon fenugreek


To make the spice powder:

  • Dry roast coriander seeds, urad dhal, toor dhal and fenugreek seeds and grind them into a powder
  • Slit squash lengthwise and then chop them into pieces
  • In a covered saucepan add oil and onion and sauté until onion is golden brown
  • Add chopped squash, chili powder, turmeric powder, salt, water and cover and cook for about 5 minutes
  • Add yogurt, spice powder and cook uncovered on a low flame for about 3 – 4 minutes
  • If the gravy becomes too thick and the curry starts drying out, add about 1 tablespoon water
  • Serve with rice

Yields: 2 – 3 servings as side dish

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