Ingredients
- 2 Chayote – medium, chopped
For the Masala paste:
- 4 chilies Green
- 2 chilies Red
- ¼ cup Sesame seeds
- 3 tbsps Coconut (fresh or dried)
- 1 tsp Rice water – soaked in for at least ½ hr
- ¼ tsp Mustard seeds
- 1 tbsp Tamarind paste
- 1 tbsp Jaggery
- ½ tsp Salt
For Tempering:
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 6 Curry leaves
Instructions
- Boil chayote pieces in water until tender. Alternately you can either pressure cook or microwave the pieces until tender.
- Grind all the ingredients for the masala paste with water to make a smooth paste.
- Heat 1 tsp of oil in a pan, add dal and seeds and when the seeds start spluttering, add curry leaves, boiled chayote and masala paste. Cover and cook on medium-low heat till the flavors mingle. Add water if you it gets too dry.
- Season with salt and red chili powder (if needed). Serve with rice.
Notes
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