Chayote Curry

Wash the chayote squash, cut into half and remove the soft seed inside. Then chop them into small pieces (smaller the better) and keep aside. Heat oil in a pan, splutter mustard, cumin, split black gram  and sprinkle asafoetida. Toast the curry leaves and add chopped onions with green chili. Keep frying until they turn translucent, then add ginger garlic paste, chopped tomatoes and chopped squash. Cover and cook over low flame for 5 to 7 minutes or until the squash becomes soft. Sprinkle little water if necessary as the juice from the tomato should be sufficient to cook. Now add turmeric, chili powder, dhania powder and salt. Cook for another 5 minutes (without cover) or saute until the oil separates. Garnish with grated coconut and switch off. Serve as a side for chapati, idli or paratha. I personally prefer this as a side for meen kuzhambu or kaara kuzhambu rice or simply plain rice topped with ghee.