1. Peel the skin of chayote squash and chop into small pieces.
2. Pressure cook the vegetable along with moong dhal, turmeric powder, asafoetida and water (just enough to coat the mixture) for 1 whistle.
3. Switch off the gas.
4. Grind the above ingredients with little water to a smooth paste.
5. Mix the ground paste and salt with the cooked vegetable mixture and simmer for 5 minutes.
6. Temper curry leaves in coconut oil and add it to the mixture.
7. Garnish with coriander leaves.
8. Goes well with rice or roti.

Courtesy: http://spicesetc.blogspot.com/