Ingredients:
4 chayote squash peels
1/2 bunch cilantro
1 tsp tamarind
2 tbsp urad dal (white split lentil)
10 whole red chilies
1/4 tsp asafoetida
1 tbsp oil
Salt to taste
Method:
First peel the skin of chayote squash, wash and keep aside.
Put oil in a pan and add urad dal, red chilies, and asafoetida. When the dal turns golden color, take it out and in the same pan put the chayote squash peel and sauté. Add a little water to cook it.
Grind the fried dal and chilies, add tamarind and grind until the chili is fully crushed.
Now add the chayote squash peel, cilantro, salt and grind the whole thing until it becomes a smooth paste. Add water while grinding if needed.
Store in an air-tight container. Serve with rice, chapati, dosa, idli, or even as a sandwich spread.
4 chayote squash peels
1/2 bunch cilantro
1 tsp tamarind
2 tbsp urad dal (white split lentil)
10 whole red chilies
1/4 tsp asafoetida
1 tbsp oil
Salt to taste
Method:
First peel the skin of chayote squash, wash and keep aside.
Put oil in a pan and add urad dal, red chilies, and asafoetida. When the dal turns golden color, take it out and in the same pan put the chayote squash peel and sauté. Add a little water to cook it.
Grind the fried dal and chilies, add tamarind and grind until the chili is fully crushed.
Now add the chayote squash peel, cilantro, salt and grind the whole thing until it becomes a smooth paste. Add water while grinding if needed.
Store in an air-tight container. Serve with rice, chapati, dosa, idli, or even as a sandwich spread.
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