Chayote is a light green, pear-shaped tropical squash with coarse wrinkles and can be used in a variety of preparations. It is a good source of dietary fiber and has Vitamin C in it. Commonly known as chow chow, this ingredient works well in dry as well as gravy based curries. The mild flavour of chayote makes it perfect to take on the addition of spices which seep into it to give an enhanced taste. While peeling chayote, you can apply oil to your palms for ease. Make sure you peel it well, as the outer skin is rough. For those staying in Singapore, chayote is available in NTUC and the other supermarket stores.

Recipe Details :
Serves: 4 pax
Time: 30 mins
Difficulty: Easy

Ingredients :

• 600-700 gms (2 medium sized) chayote, peeled and cut into large cubes
• 1 big onion, finely diced
• 1-1.5 cups tomato puree (homemade or ready made)
• 1-2 inches of ginger, peeled and finely grated
• 1-2 cloves of garlic, finely minced (optional)
• 1 tsp mustard seeds
• 1 tbsp coriander powder
• 1 tbsp Kitchen King masala
• 1/2 tsp turmeric powder
• 1.5 tsp garam masala
• 1/2 tsp red chilli powder>
• 0.5 tsp dried fenugreek leaves (optional)
• Salt to taste
• 2 tsp red chilli powder
• 2 tbsp oil

• Place a pressure cooker over a medium-low flame and add 2 tbsp of oil to it.
• Once the oil is warm, add the mustard seeds and let them crackle.
• Add the onions and cook gently till they are soft, but not browned.
• Once the onions are soft, add in the tomato puree and cook till the raw smell goes away.
• Now add coriander, kitchen king and red chilli powders followed by salt and turmeric.
• Cook covered, stirring occasionally till the mixture thickens and releases oil.
• Add the chayote pieces and mix well till the pieces are fully coated with the tomato-spice mixture.
• Add 1 – 2 cups of water (depending on how thick you want the final gravy) and pressure cook for 2 whistles.
• Switch off the flame and let the cooker cool down.
• Taste the chayote and gravy and adjust the seasoning.
• Add garam masala and crushed dried fenugreek leaves.
• Finally garnish with chopped coriander leaves. Serve hot with rice or rotis.

Tips:

• The amount of water you have to add depends on the chayote type you are using as the water content may vary.
• Do not overcook the chayote as it will turn into mush.