Serving Size: 4
Prep Time: 5 min
Cooking Time : 10 min
Ingredients:
Chayote (chou chou) - 2
Small Onions - 4
Garlic cloves - 4
Dried Red Chillies - 3
Mint leaves
Curry leaves
Grated coconut - 3/4 cup
Tamarind - A ball the size of small onion
Asafoetida ( Perunkayam)
Polished black gram ( White Ulundu ) - 2 Tbsp
Spices - Mustard seeds ( kadugu), Curry leaf,
Cooking Oil
Prep Method:
Dice the chayotes into small cubes
Peel the garlic cloves and small onions.
Chop the mint leaves.
Remove the curry leaves from the stem.
Cooking Method:
Heat a small amount of oil in a vessel.
Sautee a sprinkle of asafoetida, dried red chillies, polished black gram, garlic, and onion in that order.
Keep the sauteed contents aside.
Add a little amount of oil to the vessel.
Sautee the diced chayotes until they are 3/4 cooked. When you poke them with a spoon, it should go in easily. No need for water.
Add mint leaves, curry leaves, grated coconut and tamarind to the chayotes.
Sautee all of them together and keep it aside.
Grind all the sauteed ingredients along with salt in a blender/mixie. No need for water.
Fry mustard seeds, polished black gram and curry leaves in oil for garnish.
Serve with dosa and idly.
Bon Appetit