Zucchini with cashews

First of all, thank you all for your good wishes. The wedding plans are coming together quite nicely. There have been a few hiccups but nothing major. It has been wonderful to be home. 2 more weeks to go before the big day!!!! B will be here in a week and I can't wait to show him around!!

I had this in my draft file and hope you enjoy it.This is a simple and yet delicious side dish. It is traditionally made with tendli, a bottle shaped vegetable that tastes similar to zucchini. It goes well with dhall and rice, naan or chappati. The cashew nut is a wonderful addition that adds a little heft to this dish. The zucchinis that I used were medium sized. You could also used raw cashews and fry them in oil but I have chosen to use roasted cashews instead.

Zucchini With Cashews

2 tbl oil

2 oz roasted, unsalted cashew nuts

4 cloves of garlic, peeled and minced

1 tsp black mustard seeds

5 curry leaves

3 fresh green chillis, chopped

2 zucchinis

1 tsp unsweetened coconut (fresh or desiccated)

half sliced onion

pinch of turmeric powder

salt to taste

Cut zucchini in half, lengthways. Slice half inch thick on a bias.

Heat oil in a pan. Saute onion, garlic, green chillies, curry leaves, mustard seeds and garlic till fragrant and golden. Add sliced zucchini, salt, turmeric powder and unsweetened coconut. Cook covered till zucchini is done, this will take around 10 - 15 minutes. Add roasted cashews and take off heat.