Hello everybody !! Wish you a fun weekend ahead.
If you travel to North Bengal hill stations, you will be served most of the time a light chayote curry with rice in most restaurants and home stays for a wholesome lunch. It is highly requested by tourists also since we do not get these veggies often in our cities. (They are available in supermarkets / some local stores here like Spencer).
Chayote is very easy to digest, also they are rich in amino acids and vitamin C.
Today’s recipe is inspired by the amazing squash recipe I enjoy whenever I travel to Darjeeling. It is less spicy, easy , quick but super tasty. You can follow the same recipe for similar veggies like bottle gourd and cucumber.
Lets get started !!
Preparation Time : 5 minutes
Clean the chayotes well. Cut them into half vertically. Remove the seed. Peel each halves. Chop each half into small cubes.
Cooking Time : 15 minutes
- Chayote / Squash – 2, peeled and cut into small cubes
- Potato – 1 medium, chopped into small cubes (potato cubes should be smaller than chayote)
- Onion – 1 small
- Ginger – 2 inch, crushed
- Tomato – 1 medium
- Green chilli – 2, finely chopped
- Turmeric powder – 1/2 teaspoon
- Red chilli powder – 1/2 teaspoon
- Cumin Powder – 1/2 teaspoon
- Coriander Powder – 1/2 teaspoon
- Salt – as per taste
- Sugar – 1/2 teaspoon
- Oil – 4 tablespoon (I used mustard oil)
- Heat oil in a wok. Add the potatoes. Add a pinch of salt. Stir fry until potatoes turn golden. Once done. remove them from oil.
- In the same oil, add onions. Stir fry until onions become translucent.
- Add crushed ginger and chopped green chillies. Stir fry until onions turn golden.
- Now add tomatoes. Also add turmeric powder, red chilli powder, cumin powder and coriander powder. Mix well.
- Keep stirring until the tomatoes become soft. Add fried potatoes and chayote cubes. Check the salt, add if required. Mix well.
- Stir and mix until the spices start releasing oil.
- Now add 1 cup of warm water. Give it a stir. Lower the flame to medium and cover the wok with a lid.
- Stir occasionally. Let the vegetables boil. If required you can add more warm water later.
- When the vegetables are almost cooked, add sugar. Cover and let them cook completely.
- When everything is boiled, check the gravy. The gravy should not be too runny or too thick. In case it is too watery, increase the flame, and let the water dry up until the gravy reaches the right consistency. Turn the flame off when done.
You can add chopped coriander leaves or even crushed & fried sun dried dumplings (bori). I have kept it basic and simple.
Serve Chayote & potato curry hot with plain rice / bread.