You will need:
1 Chayote Squash (Seembadnekai) cubed
3-4 Dry Red chillies
½ tsp Cumin seeds
¼ tsp Turmeric powder
1 tsp. Fried gram (Hurgadle)
5-6 tbsps fresh grated coconut
1 tbsp chopped corriander
½ onion, chopped
½ tsp Tamarind paste
2 tsp jaggery, powdered
¼ tsp Hing
¼ tsp Mustard seeds
Few curry leaves
1 tbsp Oil
Method
Boil the chayote squash until soft and translucent. A piece should still hold shape when pressed gently between your fingers and not turn into mush. Grind red chillies, cumin seeds, turmeric, fried gram, coconut, jaggery and tamarind in a blender with sufficient water to make a smooth paste.
Heat oil in a pan. Add mustard and when it begins to splutter add the asafetida and then curry leaves. Now add the chopped onions and fry till they are soft.Add the prepared paste and cook for a few minutes till the mixture begins to simmer and the raw smell is gone. Keep stirring to avoid burning.
Now add the boiled squash, mix well. Season with salt. Add little water if required to make a gravy (gojju). Garnish with chopped coriander.
1 Chayote Squash (Seembadnekai) cubed
3-4 Dry Red chillies
½ tsp Cumin seeds
¼ tsp Turmeric powder
1 tsp. Fried gram (Hurgadle)
5-6 tbsps fresh grated coconut
1 tbsp chopped corriander
½ onion, chopped
½ tsp Tamarind paste
2 tsp jaggery, powdered
¼ tsp Hing
¼ tsp Mustard seeds
Few curry leaves
1 tbsp Oil
Method
Boil the chayote squash until soft and translucent. A piece should still hold shape when pressed gently between your fingers and not turn into mush. Grind red chillies, cumin seeds, turmeric, fried gram, coconut, jaggery and tamarind in a blender with sufficient water to make a smooth paste.
Heat oil in a pan. Add mustard and when it begins to splutter add the asafetida and then curry leaves. Now add the chopped onions and fry till they are soft.Add the prepared paste and cook for a few minutes till the mixture begins to simmer and the raw smell is gone. Keep stirring to avoid burning.
Now add the boiled squash, mix well. Season with salt. Add little water if required to make a gravy (gojju). Garnish with chopped coriander.
