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Chayote Cilantro Curry

3 Jan

Benguluru Vankaya Kothimera Kura.

Chayote is chopped into small pieces and cooked in oil along with whole spices. Cilantro is chopped up and freshly ground into paste along with ginger and green chiles. Chayote is finally cooked in the cilantro mixture. Serve chayote cilantro curry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Chayote Cilantro Curry .


Chayote 1
Cilantro 2 Cups Packed
Green Chiles 2 – 3
Ginger 1/2 inch Piece
Turmeric Powder a Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Lightly peel and wash the chayote.
Halve, discard the seed and chop the chayote into small pieces.
Wash cilantro with fresh water and roughly chop the cilantro leaves.
Peel and roughly chop the ginger.
Remove stems, wash and slice the green chiles.
Grind green chiles, ginger and cilantro into smooth paste adding little bit of water.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped chayote.
Cook covered on low flame for a minute or two to let the chayote cook.
Uncover, stir in ground cilantro mixture.
Fry for a minute or two, stir in turmeric powder and salt and remove from heat.
Serve chayote cilantro curry with steamed rice and dollop of ghee.
Notes: Make sure chayote is cooked well before removing from the pan.

Suggestions: Adjust spice with green chiles. If chayote is not cooked well, put the curry back on heat and cook covered on low flame till done.
Variations: Check other recipes with chayote here.
Other Names: Chayote Cilantro Curry, Benguluru Vankaya Kothimera Kura.