Chayote squash a.k.a chow chow a.k.a Bengaluru kathrikai is a pear-shaped vegetable usually found along with ginger, tomatillo and different varieties of chili peppers in your neighborhood supermarkets. In south India, it is commonly paired with lentils to make a delicious curry. Yumjay prefers eating rice while i like rotis for dinner, I have to cook a curry or vegetable that would pair well with rice and rotis. This curry is definitely one of them that tastes great with both. Next time you are at the grocery store, make sure to buy this vegetable to make this delicious south Indian favorite which is rich in protein, fiber and potassium.
1 medium chayote squash, skin peeled and cut into 1/2 inch cubes
1/2 cup moong dal
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
2 Thai green chilies, chopped
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon powdered asafetida
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
few curry leaves
1 tablespoon cilantro, finely chopped
1. Cook chayote and lentils with 2 cups of water in a pressure cooker for 4 whistles or on stove top until soft.
2. Heat oil in a pan, when its hot, add mustard seeds. Let it splutter.
3. Add cumin seeds, powdered asafetida and curry leaves, let it cook for a minute.
4. Add onions, cook till they turn soft.
5. Add green chilies, minced garlic and ginger, cook for a minute.
6. Add tomatoes along with salt and cook until soft and mushy.
7. Add cumin, turmeric and coriander powder, mix well and cook for a minute.
8. Add cooked chayote and lentils, add a cup of water if the curry is too thick and let it cook for 5 minutes.