Ingredients:
- Chayote Squash – 2 medium sized
- Coconut Oil – 1 Tblsp
- Mustard Seeds – 1 teaspoon
- Channa Dhal – 1 teaspoon
- Few Sprigs of Curry Leaves
- Red Chili – 1
- Fresh Coconut – 1 Tblsp
- Turmeric Powder – 1 Tsp
- Asafoetida Powder – 1 Tsp
- Salt to taste
Method:
- Peel the skin of the Chayote Squash and keep aside. This can be used to make Chutney.
- Cut it in half and remove the seed and a portion of the middle that is white in color.
- Chop into small even cubes.
- Heat the coconut oil in a pan and add mustard seeds, Channa Dhal, Red Chili, Asafoetida Powder and the Curry leaves.
- When the mustard splutters and the Channa Dhal turn light golden brown add the chopped Chayote Squash, turmeric powder and salt to taste.
- Mix gently and sprinkle about 2 tablespoon of water and cover the pan and reduce the flame to medium and allow it to steam.
- Check on it ever so often and give it a gentle mix making sure the bottom of the pan does not get burned.
- The vegetable will cook pretty quickly. Once it is soft, check for salt and add a little more if necessary and turn off the flame.
- Once cooled slightly add the fresh coconut and mix gently.
- Enjoy it with rice or chapathis or just as a salad.