Chayote squash is one of my favorite vegetables. On Monday, I prepared a new dish: Sweet Chayote-Conconut Curry. This dish requires no red chilies or black pepper, and hence the end product is actually a bit sweet, which is great. I posted another recipe for a Chayote Squash Stew once before, but this new recipe is quite different from that one.
6 Chayote Squash - peeled and diced
1 Tbsp Coconut Oil
5 Tbsp shredded coconut (fresh/frozen/dry)
1 Tsp cumin
1 Tsp Mustard seeds
1 Tbsp of finely chopped ginger root
1 Tsp White Lentil (Urad Dal)
2 Tbsp shredded curry leaves
4-6 curry leaves (A)
2 Tbsp chopped cilantro
3 strands of cilantro (B)
1/2 cup filtered water
Pinch of salt
Sprinkle of Asafoetida
In a blender or a food processor, grind the curry leaves (A), the 3 strands of cilantro (B), cumin and the coconut into a paste.
Heat up the oil in a large pan.
When the oil is hot, turn down the heat.
Add the mustard seeds. Cover with lid.
Add the asafoetida, curry leaves, ginger.
Add the chopped Chayote squash.
Add 1 cup of water, turn down the heat. Let simmer.
After the Chayote pieces are cooked (tender if poked with a fork)...
Add the spice paste.
Simmer for a few minutes until the mix is not too runny (until much of the added water has evaporated).
Garnish with freshly chopped cilantro!
Add salt to taste!
Serve piping hot or at room temp! This dish tastes good hot or warm.