Chayote, also known as chow-chow or vegetable pear, belongs to the gourd family. It's used widely in Indian cooking, cooked either with lentils (dal or kootu) or as a curry or even in salads and raithas. Usually when I make parathas, I serve it with some raitha ( a vegetable and yogurt preparation) and some spicy pickle. Last week when I made beet-root parathas (recipe coming soon), I made this raitha with chayote, it tasted delicious, a very simple dish that anybody can do..
Need To Have
- Chayote - 1 grated
- Green Chilly - 1 sliced lengthwise
- Mustard Seeds - 1/4 teaspoon
- Urad Dal (Black Gram) - 1/2 teaspoon
- Asafoetida - 1/4 teaspoon
- Curry Leaves - 5 to 10
- Yogurt (Curd) - 1 cup
Method
The grated chayote came to about one cup. Heat oil, add the urad dal and mustard seeds, when it starts spluttering, add the asafoetida, green chilly and curry leaves, followed by the grated chayote and salt. Saute well, till the vegetable is half cooked and becomes dry, remove and cool. Beat the yogurt slightly and add it to the vegetable and mix well. Serve it as a side to rotis or any pilaf or briyani.
Note
Can also add some chopped chillies at the end for extra spiciness.
Can also add some grated ginger while sauteing for extra flavor.
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