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PREPARATION
1. In a saucepan over medi- um-high heat, cook the chayote squash with a little water until half done (un- dercook it a little because it will finish cooking with the spices). Drain and set aside.
2. Heat the oil in a sauté pan over medium heat. Add the mustard seeds and garlic and cook, stirring, for a few seconds. Add the dried red chiles, sesame seed powder, cumin, turmeric, red chile powder and black pepper. Toast, stirring, for a few seconds, but do not let the spices burn.
3. Add the coconut milk, season with salt and stir well. Then add the squash and stir well. If the liquid is too thick, add a little water. Cover and simmer until the squash is completely tender, about 5 minutes.
4. Sprinkle with the cilantro, if using, and serve with rice or roti.
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