1 kg zucchini
        1    onion
        1    garlic clove
       30 g  clarified butter
        1 TB curry powder
        1 cn tomatoes
        3 TB coconut paste  -- (*)
        2 TB mustard seed
  (*) I cooked 100g dried grated coconut with water in
  the microwave oven, pureed it and strained it through
  a sieve. Peel, seed and dice zucchini. Mince onion and
  garlic. Puree tomatoes together with the juice. Steam
  onion and garlic in the clarified butter. Stir in
  curry powder. Add tomatoe puree and cook until it
  thickens a bit. Dissolve coconut paste in the tomatoe
  puree. Add diced zucchini and steam for about 30
  minutes until tender. Roast mustard seeds in a pan and
  sprinkle over the stew.
  Recipe By     : alex@ee.uni-sb.de (Alexander Bachmann)
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