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1 no Chayote (small)
3 tbsp Split black gram
6 nos Dry red chilies (long)
cup Fresh grated coconut
inch Ginger
1 no Tamarind (blueberry size)
6 nos Curry leaves
tsp Asafoetida
tsp Salt (or to taste)
3 tsp Oil
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.