3 t vegetable oil
1 t mustard seeds
1 t cumin seeds
1 t peppercorns or red pepper flakes
1 onion, minced
1/2 cup unsweetened flaked coconut
4 summer squash or zucchini, julienned
1/2 cup water, if needed
Heat oil in deep skillet or other heavy pan. Sautee spices briefly. Add onion and cook until translucent. Add coconut and cook until flakes are slightly brown. Fold in squash and cook covered until tender, adding water if needed.
Serve with rice. Alternately, for an even quicker take on this dish, try green bean poriyal with frozen green beans.