Ingredients

• 2 - small chayote/chow chow (1 if big)
• 1/4 cup - moong dal
• a pinch of turmeric powder
• salt to taste
• a pinch of hing
• 1 tsp - coconut oil
• a few springs of curry leaves
• coriander leaves for garnishing
• To grind together: a handful of coconut
• green chillies as required
• 1/2 tsp - cumin seeds

How to Make Rameswaram Kootu

• Peel the skin of chayote and chop into small pieces.
• Pressure-cook (1 whistle) the vegetable with moong dal, turmeric powder, hing and water (just enough to coat the mixture). Turn off the flame.
• Grind the coconut, green chillies and cumin seeds with a little water to prepare a smooth paste.
• Mix the paste and salt with the pressure-cooked vegetable mixture and simmer for 5 minutes.
• Temper curry leaves in coconut oil and add to the mixture.
• Garnish with coriander leaves.
• Serve with rice or roti.
• Recipe courtesy: Indian Vegetarian Kitchen