Cho-Cho Kootu / Pear Squash Gravy / Bangalore Kathirikai Kootu/Chayote Kootu

Ingredients

Cho-Cho/Pear Squash/Bangalore Kathirikai/Chayote - 2 nos
Green Gram/Green Dhal - 5 ts
Toor Dhal - 5 ts
Pearl Onion - 12 nos or 1 small onion
Tomato - 1 small size
Garlic pod - 3 nos
Ginger - a pea size
Green Chili - 1 no
Turmeric Pwd - 1/4 ts
Salt for taste
Oil - 1ts
Butter - 1 ts (Optional)
Shredded Coconut - 1 ts (Optional)
Milk - 2 ts (Optional )
Coriander leaves - 3 strands


Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Curry Leaves - 2 strands


Method

1. Wash the Cho-Cho and peel the skin, cut the veggie into halves and remove the seed, then chop into small square pieces, also wash both the Dhal and drain nicely. Finely chop the onion,garlic,Ginger, tomato and green chili.

2. In a pan add a bit of butter and cook both the dhal's with a cup of water and a pinch of turmeric and Asfoetida pwd. Once the Dhal is cooked keep it aside.

3. In a thick bottomed pan add the butter/Oil and when it is hot add the tempering items given in the list and when the mustard splutters add the chopped onion,garlic,ginger,green chili and fry it for 2mins.

4. Add the Cho-Cho and turmeric pwd and saute it for 5 to 6 mins in a medium heat, once the cho-cho is cooked add the the Dhal to it and mix it nicely.

5. Add the milk and adjust the seasoning.

6. Let it cook for 2mins then add the grated coconut and stir it.

7. Switch off the gas, garnish with Coriander leaves.

This kootu goes well with rice and chapati.