INGREDIENTS:

Zuchini squash 1 lb
green chily (Jalpeno) 1-2
Coconut milk 1/4 cup
Coconut oil 1-2 tsp
Salt to taste

DIRECTIONS:

Wash and cut the squash into thin slices.

Cook the squash in small amount of water with split green chily and salt till tender.

Add coconut milk and simmer for another 3-5 minutes.

Add coconut oil (you can substitute sour cream or a peice of butter) and serve hot with rice or chapathi

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