Jeev Thori Koddel adding Semebadane / :Fresh Pigeon Peas with Chayote cooked in coconut based Gravy .
Wash n roughly scrap chayote n chop into 2 inch pieces n cook it till soft in little water .
Pressure cook tender pigeon peas for 1 whistle .
Grind grated coconut, roasted chillies, tamarind n salt to a fine paste .
Add the ground masala to the cooked stuffs , boil it n then do the seasoning