Carrot Chayote Squash Chutney/ Carrot Chayote Thogayal

Cooking with Chayote, a first! Loved this vegetable! This was after we had  this thogayal at a friend's home. 

The internet has a good amount of Chayote Chutney's and thogayal's. Two among several: The Yum Blog and then, Manju's recipe at Mirch Masala  which is more of a Koottu, with several others in all combinations. Have not added tamarind and coconut here. 2 red chillies were meant to cut through the sweetness of carrots and were spicy for our palatte; one can adjust according to preference.

Ingredients

1/2 of a large Chayote Squash/ 2 cups grated Chayote Squash

1/3 Cup or 2 small carrots, grated

2 dried red chillies [according to preference]

1/4 tsp cummin seeds

1 tsp urad dal

1 tsp channa dal

1/4 tsp turmeric powder

Salt

1tbsp vegetable oil, plus 1 tsp of oil for sauteing

For Tempering

1 tsp vegetable oil

1/2 tsp urad dal

1/2 tsp mustard seeds

Pinch of saunf/ Aniseed

1 stem curry leaves

Pinch of asafoetida

Method

Grate the Chayote Squash and the Carrots

Heat 1 tsp of oil 

Temper, urad dal, then channa dal, cummin  and  red chillies.

Keep aside.

Heat 1 tbsp of oil  on medium high and add the grated chayote and carrots, 

Add turmeric powder and saute until soft

Take off the heat and let cool.

Grind to a fairly smooth paste with the tempered mix of dals and chillies.

Add salt.

Do the final tempering with oil, mustard seeds, urad dal, channa dal, aniseed and curry leaves,
Add a pinch of asafeotida at the end.

Pour immediately over the ground paste.