Simple, practical, and full of everyday flavour, Chayote Recipe is a gluten-free, vegan Indian side made with simple everyday ingredients in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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

  1. Peel chayote, rinse them and chop to desired sizes. I prefer to chop them to ¾ inch pieces.
  2. Heat oil in a pan and add ginger, garlic, green chili. Saute for a minute and add chayote and salt.
  3. 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.
  4. Cover and cook until tender but not mushy, about 10 mins. If your pan dries out, add a splash of water in between.
  5. Meanwhile crush the sesame /roasted peanuts slightly using a mortar pestle.
  6. 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.
  7. 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.