A lamb is a meek creature. It hurts none, is hurt by all; it hangs not back, when it is led to the slaughter; it cries not when it is pierced; no greater emblem of patience to be found among irrational creatures. To this the prophet likens our Savior, when he said, “He was brought as a lamb to the slaughter, and as a sheep before the shearers is dumb, so he opened not his mouth,' Isaiah 53:7. How strange was His humility in entering into such a life!

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetables, Vegetarian, Indian	4	Servings

INGREDIENTS

1	sm	Butternut squash
3		Green chillies
3	tb	Coconut
1	ts	Tamarind paste
1/2	ts	Mustard seeds
		Jaggery/sugar
		Turmeric; to taste
		Salt; to taste
		Mustard seeds
		Fenugreek
		Red chilli
		Curry leaves
		Oil

INSTRUCTIONS

SEASONING
Cut squash into inch square and 1/4 inch thick slices. Wash and in about a
cup and a half of water, add tamarind paste and sliced squash.
Add turmeric, salt and cook on low heat till done.
Grind coconut, green chillies, 1/2 teaspoon mustard seeds and stir into
cooked squash. Can wash out blender and add this water too.
Let mustard seeds splutter in oil, add fenugreek, red chilli, curry leaves
and in a couple of minutes pour onto pachadi.
Variations:
Instead of tamarind paste can use yogurt at the end. Can use cut okra or,
okra and eggplant pieces, instead of squash.
U15297@uicvm.bitnet (Shyamala Parameswaran)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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