Peel off the chayote and cut in to half vertically. Remove the seeds and chop it in to fine cubes.

Heat a pan with oil, lentils, mustard seeds followed by curry leaves. Saute till the mustard seeds sizzle.Next include the chopped chayote, slit green chillies, jaggery, salt and turmeric powder. Mix well and add little water and cook till the cubes are soft.

When the veggie is soft to chew, include grated coconut and cook for few more seconds. Next switch off and squeeze lemon.

Simple and easy chayote stirfry is ready to serve with rice rasam.

Chayote is bland in taste, so use enough green chilly for good taste.

Fresh grated coconut should be used generously. And don't skip it.

For a twist, you can grind coconut with cumin and green chillies together and add.