KUMBLANGA CURRY - one pot , no saute

This is my mother's recipe. It's a good combination with kadala curry and rice.

RECIPE

1. 2 cups chopped kumblanga or zucchini squash or opo squash
2. 1/2 of a medium sized onion sliced thinly
3. 3 green chilis 
4. 1/2 tsp turmeric powder
5. few curry leaves
6. 1 tsp chili powder
7. 1/2 tsp fenugreek powder
8. 1 tsp coriander powder
9. 2 tsp coconut oil
10. 2 Tbsp vinegar
11. 3 cups coconut milk extracted from 3 cups grated coconut squeezed 3 times , keep first milk  separate, second and third milk can be combined.
12. salt to taste( kumblanga/squash has a lot of water content, so go easy on the salt)(1 tsp)

RECIPE

• Mix all the ingredients , except vinegar and coconut milk in a pan. Give the ingredients a good rub with your hands. Cover and keep for atleast 30 minutes. (If you are cooking in a clay pot then rub in the vinegar too.)
  
  
  
  

• Pour in second and third coconut  milk.  Give it a stir. Cover the pan and put it on the stove. If using the small burner , put it on high and cook until the onions turns translucent. If putting on the big burner , cook on medium-high heat for 10 minutes. If the milk tends to curdle ,  give it a good stir. Unlike fish curry(the fear of breaking down the fish), you can fearlessly stir this curry. Pour the first coconut milk. Salt the curry.Turn off the stove.
• Tip: For the size of the pan that I used, a small burner on the stove is apt. If I put this pan on a big burner and cook on high, the curry will curdle, and once curdled, it's difficult to get a silky consistency. So choose your burner according to the pan you use.

 

• Keep covered for at least 30 minutes. Then check the taste for salt.

NOTES

• If  using an earthen pot(mann chatti) , vinegar also can be mixed along with the pieces and marinated for 30 minutes. 
• If you want the vegegies mushy, cook it with water in the pressure cooker and then add the coconut milk. Don't pressure cook the veggies with coconut milk, it will curdle for sure.