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| Ingredients | |
|---|---|
| 1 small size (about 1 cup chopped) | Chayote Squash / Chow Chow Squash |
| 3 tablespoons | Split black gram |
| 6 long | Dry red chilies (long) |
| ½ cup | Fresh grated coconut |
| ½ inch piece | Ginger |
| 1 (marble size) | Tamarind |
| 6 leaves | Curry leaves |
| ½ teaspoon | Asafoetida |
| ½ teaspoon | Salt (or to taste) |
| 3 teaspoon | Oil |
| ¼ cup | Water |
Pick a clean, light green chayote with less brown spots as we are going to use the whole veggies including the skin. Wash it thoroughly in water and cut open. Discard the thick seed inside and then cut into small cubes. Heat oil in a pan, toast the split black gram and red chillies until golden followed by adding curry leaves, Now add the cubed chayote and cook over medium flame until slightly soft, this could take 2 to 3 minutes. When you pierce the squash with a knife, it should easily pass through… we need it to be soft not mushy. Now add the coconut and toss for few seconds and switch off. Let cool completely and then grind this with asafoetida, tamarind, ginger, salt and water to a thick paste or even to a coarse texture suiting your needs. Serve this with pipping hot rice with ghee or gingelly oil or as a side or idli /dosa.
Notes
- Serves 3 adults.
- This recipe with work well for Bottle gourd, Ridge Gourd & Radish.
- Adjust spice level by cutting down on few dry red chilies to keep it light or add more to make it spicy.
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