choko kootu/ choko(chayote) in lentil and coconut gravy

 Choko (chayote) is called in different names in different places such as pipnola, pear squash, chocho is a melon family , its a creeper variety. The outer skin is hard so its best in coked form. Here Am sharing authentic south Indian recipe, kootu or lentil gravy.
             

Ingredients:
 1 choko,  skin peeled and cut into cubes
 1/4 cup  split mung beans
 1 tbsp of yellow split peas
 1 tsp of turmeric powder
 2 tsp of jeera / cumin seeds
 1- 1/2 tbsp of grated coconut
 1-2 dry red chilli(depending on their spicy)
 2 cups of water

Tempering:
 1 tsp of mustard
 2 tsp of oil
 1 tsp of urud dal( split black gram)
 1 tsp of hing
 Garnishing:
 2-3 tsp of finely chopped coriander leaves
 2-3 curry leaves

Method:

•  Peel the skin of the choko and cut into  small cubes.
  
• Boil the lentils (both) in a sauce pan with a turmeric powder.
• Once its half cooked add the cut cubes of chayote and cook till its cook.
• Meanwhile grind grated coconut, cumin seeds, chillis to a paste.
• Now add the grinded paste to the boiling choko, stir well and cook in simmer for 1 minute and switch off.
• Add oil in a pan and add mustard wait for it to splutter , now tip in dal, then hing.
• Add the tempering to the choko , garnish and serve with rice.
•