Seeme badanekayi chutney(chayote squash)

Ingredients

Seeme badanekayi — 2 medium
Grated coconut—1 cup
Hurigadale ( roasted gram)—2 tablespoon
Green chillies—2 to 3( depending on your spice level)
Ginger fresh —small piece
Tamarind ( hunase hannu // imli)—small lemon size
Jaggery powder ( Bella // gud)—1 tablespoon
Curry leaves (karibevu // kadipatta)—3 tablespoon
Coriander leaves ( kothambari soppu)— 2 tablespoon chopped
Salt to taste
Oil—2 tablespoon

Method 

Wash the seeme badanekayi and chop into small pieces or even you can grate them.

Heat oil in a kadai or pan ,once hot add green chillies,and sauté until the chillies turn white .

Now add in chopped seeme badanekayi pieces and fry them .

Add little water and salt and cover with a lid and cook on medium flame.

Keep stirring in between.

Once the seeme badanekayi turns soft and cooked,add in coconut,tamarind,ginger,curry,and coriander leaves,hurigadale and fry for a minute .

Switch off the stove.

Add jaggery powder and mix well.

Take out of the heat and let it cool completely.

Transfer the cooled ingredients to a mixy jar and grind to a smooth chutney paste adding little water.

Transfer to a bowl.

Now prepare for seasoning (oggarane)

Ghee- 1 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Menthya seeds ( fenugreek seeds)—1/2 teaspoon 

Urad dhal (uddina belle)—1/2 teaspoon 

Asafoetida ( hing)—1/2 teaspoon 

Make the seasoning by placing a laddle on the stove,add ghee.

Once hot enough,add mustard seeds,hing,urad dhal,menthya seeds once done pour over chutney.and mix well

Serve chutney with hot rice,chapattis,dosa,idli,rotti.