Peel the skin, remove the seed and chop the choyote into small pieces.
Heat a tsp of oil, add tur dal, channa dal, red chillies and fry till dal turns golden brown. Remove and keep it aside.
In the same pan, heat the remaining oil, add chow chow, chopped tomato, salt needed and cook till chayote becomes soft. Allow it to cool.
Grind the dal first with little water, then add the chow chow+ tomato mix and grind everything together coarsely.
Serve with hot rice topped with ghee. Prepare any fried curry or kootu as a side dish for it.
Note – I have added tomato instead of tamarind. You can add a small piece of tamarind and omit tomatoes or add both for a tangy taste.
More Chayote recipes
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