A simple dish of stir fried chayote with spices and herbs. It is plant based, gluten-free and goes well with lentil dishes or soups.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: 4
- Category: Side
- Cuisine: Indian
Ingredients
- ½ kg (2) medium sized chayote
- 1½ tablespoons oil
- ½ inch ginger (sliced (omit if you don't like))
- 2 to 3 large garlic cloves (sliced)
- 1 green or red chili ((chopped, omit for low heat))
- ½ teaspoon chili powder (or chili flakes)
- ½ teaspoon sea salt ((+ more to adjust))
- ¼ teaspoon ground cumin ((roasted jeera powder if possible))
- ⅛ teaspoon turmeric ((optional))
- 1 small (⅓ cup) tomato (deseeded and chopped)
- 2 tablespoons unsweetened shredded coconut ((or grated copra or raw coconut or idli podi or gun powder))
- 1 tablespoon toasted sesame seeds ((or 2 tbsps skinned roasted peanuts, omit if you don't like))
- 2 tablespoons coriander leaves/cilantro ((chopped or any other herb of choice, to garnish))
Method
How to cook Chayote
- Peel chayote, rinse them and chop to desired sizes. I prefer to chop them to ¾ inch pieces.
- Heat oil in a pan and add ginger, garlic, green chili. Saute for a minute and add chayote and salt.
- Stir fry on a medium high flame for 4 minutes. Stir in the red chili powder, cumin powder and turmeric. Add tomatoes and stir fry for another 4 mins. My pan is dry at this stage so I use about ⅓ cup water.
- Cover and cook until tender but not mushy, about 10 mins. If your pan dries out, add a splash of water in between.
- Meanwhile crush the sesame /roasted peanuts slightly using a mortar pestle.
- When the chayote is tender to your liking, turn off. Sprinkle the sesame/peanuts, coconut or idli podi or gun powder. Garnish with coriander leaves.
- Serve spiced chayote as a side with lentil dishes, soup or rice and sambar.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.