Chop the chayote squash and set it aside.

Switch on the saute mode in your instant pot and add 1/2 tsp oil. Add the peanuts, garlic, red chilly and saute them for a couple of minutes until the peanuts change color slightly. Grind the peanuts, garlic and chilly with 1/4 cup water into a smooth paste.

Add the remaining oil to the instant pot and let it become hot. Add the mustard seeds, curry leaves, urad dal, chana dal, asafoetida and let the mustard seeds splutter.

Now add the chopped chayote squash, 2 cups water, ground peanut mixture, salt to taste and cook on manual pressure cook mode for 2 minutes.

Let the pressure release naturally.

Serve with rice, rotis.

Chop the chayote squash and set it aside.

Heat a kadai / pan and add 1/2 tsp oil. Add the peanuts, garlic, red chilly and saute them for a couple of minutes until the peanuts change color slightly. Grind the peanuts, garlic and chilly with 1/4 cup water into a smooth paste.

Now Add the remaining oil to the pan and let it become hot. Add the mustard seeds, curry leaves, urad dal, chana dal, asafoetida and let the mustard seeds splutter.

Add the chopped veggie , 1 cup water and let the squash cook until it becomes tender. You don't want it to be become too mushy.

When they are cooked, add the ground paste and let it simmer for a couple of minutes. Add water as needed to bring the curry to the consistency you desire.

Switch off and serve with rice / rotis.