Ingredients: 2 medium peeled, chopped Seemebadane Kaayi (Chayote Squash) 2 tbsp. grated, coconut 2-3 green chillies 1 tbsp. oil 1/2 tsp. mustard seeds 1 tsp. bengal gram 1 tsp. black gram 1 spring curry leaves 1-2 tsp. sugar Salt to taste 1 tbsp. chopped coriander leaves Method: Grind green chillies, coconut, with little water to a fine paste. Heat oil in a saucepan. Add mustard, allow to splutter, add bengal gram, black gram, and curry leaves. Fry till light brown, add squash, little water, cover with a lid and cook till soft. Add ground paste, salt, sugar to it and mix well. Cook for 5 minutes. Garnish with coriander leaves. Serve hot with Chapatis/Rice.