Cho Cho, Christophen, Mirliton, Xuxu – the vegetable Chayote has more names than any other vegetable, I think. The name changes with ethnicity of grocery shop. In Nandyala, my hometown in India, chayote is sold as ‘Bengaluru Vankaya’. Our tiny town imports this vegetable from Bengaluru (Karnataka) region, so the name. The kind we get has more prominent ridges, unlike the very smooth surfaced ones that’s common here. Pale green and pleasantly sweet, chayotes are favored in curry and sambar preparations in our area.
Although available year round, this is the season, where you would see the prices come down for this vegetable here in US. We can buy 2, or sometimes 3 chayotes for a dollar. And 2 are needed to make a decent portioned curry to eat with chapatis for two people. Often I combine the chayotes with potatoes and carrots to make it more substantial and to last at least two meals for us.
Mild flavored chayotes dressed up in coconut-chilli seasoning and little bit of turmeric, together with potatoes and carrots make a delicious curry and a welcome addition to the meal at any time of the day.
Choyate cut to half, seed discarded and diced to cubes
Recipe:
2 each – chayotes, small red potatoes and carrots – lightly peeled and cubed to bite sized pieces. I usually remove and discard the seed from chayote (see the photo above) following the traditional method. Reason given by elders is that seeds are not good for health. I am not sure how true that saying is but still I follow.
1 tablespoon of fresh grated coconut and 6 small green chillies – grind finely in a spice grinder or in a mortar.
½ cup of fresh green chickpeas (green garbanzos/Hara chana or Choleye)
½ teaspoon each – salt and turmeric
popu or tadka ingredients – 1 tsp each – peanut oil, cumin, mustard seeds and 4-6 curry leaves.
In a wide skillet, heat peanut oil on medium heat. Add and toast curry leaves, cumin and then mustard seeds. When seeds start to jump around, add the green chickpeas. Saut? them for few minutes.
Add the chayote, potato and carrot cubes. Cover and cook on medium heat for about 10 to 15 minutes, stirring in-between. Just when they are getting tender, stir in the green chilli – coconut paste, salt and turmeric. Mix thoroughly and cook for few more minutes, covered until the vegetables reach the tenderness you desire. Chayote releases water on cooking and this water helps to tenderize the potatoes and carrots.
Serve warm with chapatis or with naans.
Chayote curry wrapped in chapatis with a cup of yogurt on the side ~ Our afternoon meal
Fresh, green chickpeas purchased from – Indian grocery & and also at Trader Joe?s Frozen section.
