Seeme badanekayi (chayote squash) mosaru gojju

 

Ingredients 

Seeme badanekayi (chayote squash//chow chow)—2

Fresh grated coconut (nariyal//kayi turi)—1/4 cup

Sasive (mustard seeds//rai)—1 teaspoon 

Ginger (shunti//adarak)—small piece 

Green chillies (hasiru menasina kayi)—2

Coriander leaves (kothambari soppu)—handfull 

Thick curd—2 cups

Salt—to taste 

Sugar—1 teaspoon 

Method 

Wash seeme badanekayi and chop into pieces.

Remove the seeds.

Cook in pressure cooker adding little water for  3 whistles.

Once’s the pressure reduces open the lid and drain water and take out seeme badanekayi.

Let it cool completely.

Remove the skin of seeme badanekayi.

Mash into pieces ( don’t mash them to paste).

Now transfer the grated coconut,ginger,green chillies,coriander leaves,sasive into a mixer grinder jar and blend to coarse paste without adding water.

Transfer the mashed pieces of seeme badanekayi into a mixing bowl,add ground paste,salt,sugar,curd.

Mix well with your hands.

Now prepare for seasoning (oggarane)

Heat 1 tablespoon of ghee in a laddle,add 1 teaspoon of sasive (mustard seeds/rai),jeera (jeerige//cumin seeds)and asafoetida (hing/ingu).

When it stops spluttering pour over gojju.

Mix well.

Now tasty seeme badanekayi mosaru gojju is ready to serve.

Serve with rice.

You can also serve with pulao and other rice dishes.