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, start with 1/2 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.