This is a fairly simple recipe which doesn't take long to prepare. You can use fresh grated coconut and you'll find instructions for preparing that not far from here, or you can use desiccated coconut. I've found the quality of the dried stuff varies. It can often be sour if it has been allowed to get damp in storage, and you might even find that what was originally nice sweet coconut when you opened the packet quickly becomes sour if you don't keep it dry and store it in an airtight container. It won't necessarily ruin a dish if you use sour coconut but it won't improve your chances of success in impressing the people you're going to feed either. Just bear this in mind.
I like this dish very spicy but if you don't fancy that, just leave out the green chillies.
I kg courgettes
1 cup of grated coconut
1 or 2 tablespoons of vegetable oil
A little peeled and chopped root ginger
3 green chillies, chopped
A few pieces of cinnamon stick
A half teaspoon of coriander seeds
A pinch of turmeric powder
Juice of half a lemon
Salt
Cut the courgettes into quarters lengthways then cut into 5-6 cm pieces. Heat the oil in a deep frying pan and when it is hot add all the spices except the turmeric. Sir everything for 3 or four minutes then add the turmeric, salt and courgette pieces. Stir to coat he courgette with oil and spices then cover the pan tightly. When the courgettes have started to steam, turn the heat down a bit. The idea is to steam the courgette in it's own water and this should take about 15 - 20 minutes. Don't let them turn to slime. If they seem too dry you can add a splash of water to stop them sticking and burning.
When the courgettes are tender, remove the pan from the heat and stir in the coconut and some lemon juice. It's ready to serve. Try this dish with rice or, better, as part of a thali.