1. Heat oil in a pan. Add curry leaves, cumin and then mustard seeds.

2. When they start splutter add the chayote, potato and carrot cubes. Cover and cook on medium heat for about 10 to 15 minutes, stirring occasionally.

3. Grind green chillies and coconut finely to paste.

4. Just when they are getting tender, stir in the green chilli and coconut paste, salt and turmeric. Mix thoroughly and cook for few more minutes, covered until the vegetables reach the tenderness you desire.

Serve warm with chapatis or with naans.