Peanut-Coconut Squash

Dudhi Moongphalli Chi Bhajee

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This spicy-hot curry gets its oomph from the dried red chiles. If it’s too hot for you, simply reduce the number of chiles by one or two. However, I find that the coconut and peanuts come together to alleviate some of the chiles’ heat. A sprinkling of white granulated sugar, stirred into the coconut mixture after you stir-fry it, will also help alleviate the heat but adds a layer of sweetness that may not appeal to everyone.