I have seen this vegetable at the grocery store many times, and I will get close to grab a few when I see the folds and get nervous and walk away. Till finally this lent season, I decided to research on this scary looking vegetable, and take a leap of faith and give it a try!
Well, this dish, though totally experimental, turned out to be very good. It goes especially well with chapathis. Other variation to try of this dish is to add carrots, and potatoes to it, and another one is to add ground coconut (instead of ground cilantro as I added in the recipe below). Now that this vegetable is more “approachable”, I will be trying them out as well!
- Chayote – 4
- Green chillies – 2
- Turmeric – ¼ tspn
- Urad dal, mustard seeds, cumin – 1 tspn each
- Curry leaves – 5
- Dry red chillies - 2
- Cilantro - 2 cups, packed
- Best way to cut chayote is along the folds or ridges, and carve out the seed from inside. Lightly peel the skin, and chop it into cubes.
- Heat some oil in a pan, add urad, cumin, mustard, and dry red chillies. Once the mustard seeds splutter, add the curry leaves.
- After around 10 seconds, add chayote cubes. Mix this up, and let it cook (closed) for about 15-20 mins on medium heat till soft.
- Grind cilantro, and green chillies together with little water. Add this to the chayote, and it is cook for additional 10 mins.
- Enjoy with chapathis!