Seeme Badane Majjige Huli (Curd Curry)

Seeme Badane (Chayote Squash) is one of the favourite vegetable of many. We do prepare different curries, bath and even, bonda (fried), sweet payasa and halwa with Seeme Badane Kai. This time I have tried this vegetable preparing curd curry in traditional way.
Udupi style dishes are very famous, tasty and healthy too. You can see lots of Udupi Upahara Mandirs(Hotels) world wide. Following the Traditional cooking is a key point of the famous identity of Udupi.

I have tried this "Seeme Badane Majjige Huli (Chayote Squash Curd Curry) in the traditional way which turns the curry tasty and healthy. It is simple and easy and not much of ingredients needed. Normally we do not get this veggy in Mangalore and Udupi or South Canara. We use white pumpkin, or our Mangalore cucumber, beans, Butter fruit (Divya gujje or Divya Halasu - Kannada word) and other vegetables which we get easily on that side. Just tried the same method and prepared using Seeme Badane Majjige Huli and it taste really yummy. So here is the recipe for you.
Lets see the benefits of eating coconut in our diet.
Coconut tree is known as Kalpa Vruksha and it provides nutritious source of food, drink, milk and oil. Coconut is source of essential nutrients. It contain vitamins, dietary fibre and minerals. It is rich in fibre.It helps to prevent obesity and helps to control the blood sugar level in diabetic patients. It helps to improve the digestion and protect against the infection.It also promotes the healthy hair growth and it is a good energy boost.
I have used curd and coconut for the curry. Normally butter milk is used to prepare this curry. I do like thick curry and my option is Curd instead of butter milk.
No Onions and No Garlic is used in this "Seeme Badane Majjige Huli (Chayote Squash Curd Curry). This curry can be eaten with plain rice, masala rice, rotis, chapatis, pooris etc.

Things Needed :

Seeme Badane/Chayote Squash : 2 medium sized.
Coconut : 1 Cup
Green Chilly : 2
Curd : 1 Cup
Coconut oil : 1 Teaspoon
Jeera : 1/4 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh : a pinch
Salt : to Taste

Method : 

1 Wash Seeme badane/chayote squash and remove the outer skin, dee seed and cut the veggy part into small pieces.

2.Put required water and cook them till soft and keep it aside.

3. Grate coconut and grind it with little water till paste and remove from mixi jar.

4. Now mix ground coconut with cooked seeme badane pieces. Add required salt. Mix it well.
5. Add cut chilly and cook for 2 to 3 minutes.

6. Keep a pan on the fire. Heat and put coconut oil. Add mustard seeds and jeera. Let the mustard seeds splutter.
7. Add curry leaves and ingh. Put off the fire and add this fried mixture to the curry.

8. Shift the curry to a bowl and add a cup of curd. Mix it well.

9. Shift the curry to a serving dish. Serve with plain or masala rice or any main dish.

Note :

You can add coconut milk instead of ground coconut. Do not add any spice. It should be simple and soft curry. Adding 1/2 teaspoon of soaked raw rice will help to give a binding to the curry and it helps the curry to be thick too. (I have not used). Add thick curd to get good taste. (butter milk can be used instead of curd, but it turns the curry bit watery. Some add butter milk while the curry is boiling . This may curdle the curry and it taste different. If the curry turns watery add a teaspoon of rice powder and cook for 1 to 2 minutes.
Time : 20 minutes. 
Serves : 2 to 3