Ingredients:

1 Chayote Squash
2 tbsp grated coconut (fresh/frozen)
6-7 green chillies
a small gooseberry sized piece of tamarind
1 cup thick buttermilk
Salt to taste

For tempering:

1 tsp oil
1/4 tsp mustard seeds
a few curry leaves

Ingredients: Chayote Squash,green chillies, tamarind chunk and grated coconut

Recipe:

Peel and chop the Chayote squash into cubes.
In a pan take enough water to cover the pieces (about 1 1/2 cups).Add the chopped pieces and salt. Cover the lid of the pan and boil for about 10 mins on medium flame.

In the meantime, grind the coconut, tamarind, greenchillies into a smooth paste adding little water.

Add this paste and enough buttermilk to the boiled vegetables. Adjust salt and bring to a boil. You can add more buttermilk if the gravy is too thick, but dont make it too watery.

For the seasoning, heat Oil in a pan, add the mustard seeds. When mustard begins to pop up, add the curry leaves. Pour this seasoning over the prepared curry.

Serve hot with rice and vegetables of your choice.

Serves: 3
Time Required: 20 mins