Chow chow (chayote squash) kootu

I never used to like eating kootu back in India. I always had to choose betweek kootu or chicken fry, mutton fry, fish fry, aloo masala, bindi masala. So naturally I opted for one of those and my mom would forcefully put a spoonfull of kootu in my plate and make me eat it. Now living here for about 6 years I crave for anything Indian. So I do make kootu atleast once a week with different vegetables. Cabbage, Spinach, Snake gourd and actually most vegetables can be used to made kootu. I used chow chow, also called bengaloor kathirikai (bangalore brinjal) in tamil. The first time I saw it in walmart, I was really surprised but then realised that its used in mexican cuisine too. Kootu can be served as a side dish (cooked a little dry) or as a main curry dish to go with rice. I prefer the dry variety.

Ingredients:

Chow chow - 2
Moong dal - 1/2 cup
Green chillies - 3
Tomato (chopped) - 1
Jeera (cumin seeds) - 1tsp
Coconut - 3 tsp
Turmeric - a pinch
Salt - as needed

For seasoning:
Oil - 1 tsp
Mustard seeds - 1 tsp
Split urad dal - 1 tsp
Red chilly - 1
Curry leaves - 1 sprig

Method:

Remove the inner white seed portion of the squash and chop it into small cubes. Pressure cook the chopped squash along with moong dal, turmeric, 2 slit green chillies, chopped tomato and enough water, for just one whistle. After pressure subsides remove the lid and let it cook in medium heat till most of the water evaporates. Meanwhile grind the coconut, jeera, 1 green chilly with little water to a paste. Add the ground paste along with salt to the squash dal mixture and heat till the dish becomes as dry as required. In a seperate pan heat oil and add the seasoning ingredients and once the mustard splutters, remove from heat and add the seasoning to the squash mixture. Serve with rice and dal or rice and sambhar or just with rice as a curry.