Name: Anai Pachadi
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

I fear it is sometimes forgotten that God has married together justification and sanctification. They are distinct and different things, beyond question, but one is never found without the other. All justified people are sanctified, and all sanctified are justified. What God has joined together let no man dare to put asunder. Tell me not of your justification, unless you have also some marks of sanctification. Boast not of Christ’s work for you, unless you can show us the Spirit’s work in you. Think not that Christ and the Spirit can ever be divided.

J.C. Ryle

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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