Ingredients:

• 2 – small chayote/chow chow (1 if big)
• 1/4 cup – moong dal
• a pinch of Turmeric powder
• salt to taste
• a pinch of Hing
• 1 tsp – Coconut oil
• a few springs of Curry leaves
• Coriander leaves for garnishing
• To grind together: a handful of Coconut
• Green chillies as required
• 1/2 tsp – Cumin seeds

Method:

1. Peel the skin of chayote and chop into small pieces.
2. Pressure-cook (1 whistle) the vegetable with moong dal, turmeric powder, hing and water (just enough to coat the mixture). Turn off the flame.
3. Grind the coconut, green chillies and cumin seeds with a little water to prepare a smooth paste.
4. Mix the paste and salt with the pressure-cooked vegetable mixture and simmer for 5 minutes.
5. Temper curry leaves in coconut oil and add to the mixture.
6. Garnish with coriander leaves.
7. Serve with rice or roti.
8. Recipe courtesy: Indian Vegetarian Kitchen