Heat the ghee in a large heavy saucepan. Saute onions and garlic over low heat, stirring occasionally, for 8-10 min. Add garam, coriander, cumin masala, and turmeric and sauté, stirring occasionally, until tender, 2 min.
2. add zucchini or melanzani, squash, curry leaves, lentils and water and bring to a boil, reduce temperature and simmer covered for 30 min until vegetables are tender. Remove the saucepan from the stove and cool a tiny bit. Blend the vegetables in a hand blender, perhaps in batches, until they form a smooth puree. Pour the puree into the cooking pot one more time and season with salt.
3. Add the beef to the crockpot and bring to a boil. Reduce temperature and simmer, covered, for 90 min. Remove the lid and simmer for an additional 30 minutes, until the sauce has thickened and the meat is tender. Serve garnished with cilantro.
Tip In India, the dish is made with a long, bulbous and bitter gourd. The vegetable is sometimes available in Asian grocery stores. It must be peeled and seeded.
Our tip: Zucchini is delicate in flavor and therefore good for children.
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