Squash Blossoms (Thoran) Stir Fry with Coconut

Hope you all are doing good . No soliloquy , no laments or celebration in this post ! I am just spring cleaning my space . 

I have definitely lost my blogging mojo, with a zillion other things taking away my time and thought will clear out some from drafts until I get back the time and motivation for the new ! 

Squash blossoms is one of those things that I buy from farmers market , every week ; which means I was making this thoran/stir fry at least once a week for the past couple of months . It reminds me a lot of the  Pumpkin blossoms (Mathan poovu ) back home and they are more or less same. N's aunt sent us a lot of tender Pumpkin leaves ( Mathan Ila) recently from their dying garden, so we were having a lot of these leaves and flowers this season :). Feeling right at home , though away from home !

Recipe for farm fresh stir fried Squash Blossoms(Thoran) with Coconut and green chili

Serves - 4
Total Cooking time - 15 minutes
Ingredients:-
Squash Blossoms - 1/2 lb
Green chili or fresh cayenne  chopped - 1 or 2
Ginger minced - 1/2  tea spoon(optional)
Salt to taste
Curry leaves - 2-3
Mustard seeds - 1/2 tea spoon
Cumin - a pinch
Bowl 1
Grated coconut - 1/4 cup
Shallots - 2
Turmeric - a pinch
Method:-
Clean and finely chop Squash blossoms .
Lightly crush all the ingredients in Bowl 1.
Combine that with salt , chopped squash blossoms , green chili and ginger.
Heat oil in a pan and mustard seeds .When they pop , add cumin , curry leaves fry for a couple of seconds and add the mix.
Saute for 5-7 minutes , on a medium flame, till it is done and dry.
Sprinkle a couple of tea spoons of water in between , to prevent it from sticking to the bottom
Serve warm with rice,  pulissery and fish fry.

Good Day!

Sarah