Sime badanekai Hasi Majjige Sime badane kai -2 (called Cayote Sqash U.S) fresh coconut - 1/4 cup mustard seeds (sasive) - 1 tea spoon Hurigadale - 2 table spoons Ginger - small piece Haladi (arisina) - 1/2 spoon Dry Red chilis - 3. Yogurt - 2 cups Salt to taste For seasoning: Cilanthro - (kottambari soppu) mustard seeds (sasive) Peel skin of Sime badane kai, cut into small pieces. Boil it enough to be firm. Add a pinch of salt and boil for 2 more minutes so that salt is in the vegetable. Let it cool. Fry dry chilis in a pinch of oil. Grind, coconut, mustard seeds(raw) haladi, chilis, hurigadale, ginger to a paste. (chutney consistancy) Add this to boiled vegetable . Add yogurt and mix it well. Add salt. If you get sour cream, Add 2 table spoons of sour cream and yogurt or buttermilk one and a half cups Season with kottambari soppu and sasive. Try this with chopped Spinach, or any kind of squash.