Chayote (chuw chuw) carrot koottu recipe

INGREDIENTS:

1. Chayote (chuw chuw) - 1
2. Carrot - 2
3. Pigeon pea - 1 cup
4. Green chili - 4
5. Turmeric powder - 1/4
6. Grated coconut - 1/2 cup
7. Cumin seed - 1 1/2 teaspoon (tsp.)
8. Mustard seed - 1 teaspoon (tsp.)
9. Split bengal gram - 1 1/2 teaspoon (tsp.)
10. Asafoetida powder - 1/4 teaspoon (tsp.)
11. Curry leaf - 10
12. Oil - 2 teaspoon (tsp.)
13. Salt - to taste.

PREPARATION:

1. De skin chayote (chuw chuw) and cut into small cubes.
2. Cut carrots into small pieces.
3. Pressure cook (or cook in a pan) pigeon pea by adding 2.5 to 3 cups of water and mash them well.
4. Grind coconut, 5 curry leaves , green chili, cumin seed into a thick fine paste.
5. Cook Chayote (chuw chuw), carrots, turmeric powder and salt to taste by adding 1 cup of water. Once the Cook Chayote (chuw chuw), carrots are cooked.
6. Add grounded paste and cook for 5 minutes
7. Now add the mashed pigeon pea and cook for 10 minutes, remove from heat and keep it aside.
8. Heat oil in a separate pan, add mustard seed, bengal gram. when mustard seed start to splatter add asafoetida, curry leaves and sauté for couple of minutes and add to koottu and serve.

NOTES:

1. Koottu goes well with puri, chapati and rice.