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Zucchini and carrot thoran

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Zucchini280 g (~1½ medium)
  • Carrots100 g (~1 medium)
  • Frozen grated coconut50 g
  • Green chillies¾
  • Mustard seeds½ tsp
  • Curry leaves¾ sprig
  • Coconut oil3¼ tsp
  • Salt½ tsp

You need

  • Non-stick frying pan (24–28 cm)
  • Mortar and pestle
  • Sharp knife and chopping board
  • Measuring cups and spoons

Method

  1. Dice 280 g (~1½ medium) zucchini and 100 g (~1 medium) carrot into small cubes, about 5 mm. Keep the carrot pieces a little smaller; it takes longer to cook.
  2. Crush 50 g frozen coconut in the mortar for 20 seconds to loosen it.
  3. Heat 3¼ tsp coconut oil in the frying pan on medium-high for 1 minute. Add ½ tsp mustard seeds and hold a lid over the pan until they pop, about 30 seconds.
  4. Add ¾ sprig curry leaves and stir for 10 seconds. Add the carrot, zucchini and ½ tsp salt and stir for 1 minute.
  5. Cover, turn to medium-low and cook for 5 minutes, until the carrot is tender and the zucchini is soft but holding its shape.
  6. Add the coconut, turn to medium and stir for 2 minutes, until the pan is dry.
  7. Spoon out the toddler and kids' portion. Finely chop ¾ green chilli, stir it into the rest and toss for 1 minute.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • An easy swap for ash gourd or chayote in Australia.
  • Asthma: buy frozen grated coconut without sulphites (220–228).
  • Toddlers: take their portion out before adding chilli or pepper.