healthy food. recipes. reviews.
Now here’s a vegetable I had no clue what to do with. I had seen it in the stores and always ignored it, never even considered buying or experimenting with it. Until one day, my friend S asked me to taste this thing she had made. Now S is an awesome cook, so there’s no saying no to her food…. but I must admit going into it I didn’t know what I was in for. And then the first bite happened….. mmmmmmmm! delicious, creamy, savory with a wonderful texture! I fell in love! And apologized to Mr. Chayote for having ignored him all these years. And of course thanked S for introducing me to a new treasure.
If you’d like to read more about this weird looking, guava/cashew-fruit/avocado shaped squash, here’s an informative wiki page: http://en.wikipedia.org/wiki/Chayote
Here’s S’s recipe:
Chayote Squash Creamy Sabji
Ingredients to Serve 4
And of course the secret ingredient
Peel the squashes, cut and get rid of the pit. Cut them into 1 inch cubes. Put them in a microwave safe dish and pour in a little bit of water. Cover it loosely and microwave on high for 6-7 minutes just to get the cooking process started.
In a wok, heat oil, add the mustard seeds. When they start popping add the cumin seeds and curry leaves. Let them pop for a bit.
Now add the onions and saute them until they are a lovely golden. Follow that with the turmeric powder.
Add the tomatoes and give it a nice toss and cover the wok. Let this cook for 5-6 minutes until the tomatoes are softened.
Now add the garam masala. I used chicken curry masala…. have to admit that it adds a nice taste to vegetables. Also add the ground peanuts… yumm!! Saute for just a minute.
The chayote squash goes in next and if it’s all too dry add just a little bit of water. If there’s water remaining in the microwave dish that’s what should go in. Cover and let it cook for another 5-6 minutes. Make sure you toss it every now and then to prevent burning.
Add the bell pepper and toss it again. Let this cook for another 3-4 minutes. Bell peppers are completely optional. I added them solely for color.
Once the squash is almost well cooked, add the sour cream. You can even add milk or plain cream. Or if you are the kind who doesn’t like creamy vegetables then skip it all together. Give it a good stir, add salt, and cook for 2-3 minutes making sure everything is well integrated.
That’s it! Enjoy with roti, rice or naan!
Note: The cooking time largely depends on how mushy or crunchy you’d like the squash to be. So feel free to vary it according to your taste. Same goes with the spices.