Chayote/ Benguluru Vankaya 1
Green chillies 2
Grated coconut 2 tbsps
Ginger 1 inch piece
Salt to taste
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Urad dal 2 tsps
Broken red chillies 4
Curry leaves 5
Oil 1 tsbp
Method of preparation:
Wash and cut chayote into half.
Remove seed and chop into 1 inch sized cubes.
Remove stems and wash green chillies.
Wash and peel ginger.
Grind coconut, green chillies and ginger into coarse paste.
Heat oil in a pan, add all talimpu ingredients in order.
When seeds start to splutter, add chayote cubes and salt.
Cook covered in medium flame for 5 minutes.
Now add the ground coconut paste and cook until done.
Serve hot with white rice.
Notes: Chayote cubes should yield when done.