May 3, 2012

Chayote / Mexican Squash Curry

The chayote squash can be eaten raw, it has a crisp texture like an apple and a mild slightly sweet flavor. Like other squashes it is high in vitamin A and vitamin C and is high in fiber. An excellent method to include chayote  squash in your diet other than in soups  is in the form of this curry. I loved the contrasting and interesting combination of flavors in this curry which varied between sweet, spicy.It was simple and quick to make and tasted great when paired with a simple plain roti.

Ingredients :

Chayote / Mexican Squash - 1
Potato - 2
Black chana - 1/2 cup (soaked in water 3-4 hours)
Cuminseeds - 1 tsp
Onion - 1
Tomato - 1
Ginger paste - 1 tsp
Sugar - 1/4 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1 tsp.
Salt to taste

Method :

Wash and peel the squash and potato, cut into cubes.

Heat oil in a pan, fry squash and potato with salt and little turmeric powder, until half cooked in low flame.

In the same oil, add cumin seeds, when they start to splutter add onion and saute till light brown.

Then add ginger paste and tomato, salt and sugar, cook for 5 mins.

Add all the spice powder, fried squash, potato and black chana, mix well.

Finally add a cup of water, cook until the squash and potato is soft but not mashy.

Garnish with coriander leaves.

Sending this to Vardhini's "Healthy Diet – Vegetarian Side Dishes" event and Ramya's "ABC Series: GOURDS" event

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