{"id":720,"date":"2007-01-24T18:32:51","date_gmt":"2007-01-25T02:32:51","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2007\/01\/24\/scrumptious-subjis-chayote-in-chilli-sauce-bengaluru-vankaya-kurma\/"},"modified":"2008-04-06T20:14:53","modified_gmt":"2008-04-07T03:14:53","slug":"scrumptious-subjis-chayote-in-chilli-sauce-bengaluru-vankaya-kurma","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2007\/01\/24\/scrumptious-subjis-chayote-in-chilli-sauce-bengaluru-vankaya-kurma\/","title":{"rendered":"Scrumptious Subjis : Chayote in Chilli Sauce (Bengaluru Vankaya Kurma)"},"content":{"rendered":"

\"Chayote<\/p>\n

Just a little color dabbed on the cheeks can do wonders to a pale, lifeless face. Same thing, small dose of vibrant chilli sauce can do wonders to otherwise bland, mild flavored chayote. Just add a dash of chilli and a pinch of spice. Sprinkle some tamarind juice and touch of tadka<\/em> – here we go. Utterly lip-smacking yet not at all overblown. Impressively energetic but balanced with a persistent sweetness from chayote. Another traditional, savory and scrumptious sabji<\/a> would be ready. We usually have this sabji<\/a> with sorghum roti or with chapatis.<\/p>\n

\"Cubed
\nCubed Chayote and Powdered Ingredients for Chilli Sauce<\/small><\/center><\/p>\n

Recipe:<\/strong><\/p>\n

1 chayote<\/a> – peel, slice to half, remove seed<\/a> and dice to bite-sized cubes
\n1 onion – finely chopped<\/p>\n

For chilli Sauce:
\n5 dried red chillies
\n2 tablespoons – dalia (pappulu, bhuna chana)<\/a>
\n1 tablespoon – grated coconut (fresh or dried)
\n1 tablespoon each – powdered jaggery and tamarind juice
\n1 teaspoon – mustard seeds
\n½ teaspoon – cumin
\n¼ teaspoon each – salt and turmeric
\nTake all of the above and grind to smooth in a blender or spice grinder.<\/p>\n

For popu or tadka<\/em>:
\n1 tsp each – oil, minced garlic, curry leaves, dried red chilli pieces, cumin and mustard seeds
\n

………<\/center>
\nIn a wide skillet, heat oil. Add and toast the popu or tadka<\/em> ingredients in the order mentioned above.<\/p>\n

When the mustard seeds start to dance, add onions and chayote cubes. Cook, stirring occasionally for about 5 minutes.<\/p>\n

When the chayote starts to soften, add the powdered chilli sauce ingredients and one cup of water. Mix. Have a taste. Adjust the salt and jaggery sweetness level to your liking. <\/p>\n

Cover and simmer for about 15 to 20 minutes until the chayote becomes tender and chilli sauce thickens and coats the spoon.<\/p>\n

Serve warm with a cup of yogurt or tea on the side. Taste great with sorghum roti\/chapati\/naan. (Not that good with rice.)<\/p>\n

\"Chayote
\nChayote Kurma with Naan and a Cup of Tea<\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

Just a little color dabbed on the cheeks can do wonders to a pale, lifeless face. Same thing, small dose of vibrant chilli sauce can do wonders to otherwise bland, mild flavored chayote. Just add a dash of chilli and a pinch of spice. Sprinkle some tamarind juice and touch of tadka – here we […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[92,170,134],"tags":[],"class_list":["post-720","post","type-post","status-publish","format-standard","hentry","category-chana-dal-roasted-dalia","category-chayote-cho-cho","category-dried-red-chillies"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=720"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/720\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}