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Chayote Masala

21 Nov

Benguluru Vankaya Masala.

Tomato onion gravy is prepared and seasoned with various spice powders. Chayote is chopped and cooked in the tomato gravy. Serve chayote masala with steamed rice or with roti etc…
Makes: around 4 Servings of Chayote Masala.


Chayote 1 Large
Tomatoes 3
Onion 1 Small
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1/4 tsp
Garam Masala Powder 1/4 tsp
Turmeric Powder a Pinch
Red Chili Powder 1/4 tsp
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:

Wash and cut the chayote into half.
Discard the ends, seeds and chop chayote into small cubes.

Peel and slice the onion.
Wash and roughly chop the tomatoes.

Grind the tomatoes into smooth paste using a blender.
Heat a tsp of oil in a pan, add sliced onions and fry till they turn golden brown in color.
Grind the onions into smooth paste. Add little water while grinding the onion if necessary.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly, stir in ground onion paste.
Stir in coriander powder, garam masala powder, turmeric powder, red chili powder and salt.
Fry for around half a minute, stir in tomato puree and chopped chayote.
Boil the mixture till chayote is cooked (around 10 minutes).
Adjust any seasonings if necessary and remove from heat.
Serve chayote masala with pulav or with steamed rice etc…
Notes: Make sure to cook the chayote well.

Suggestions: If the chayote is not cooked completely, let it boil in the tomato mixture till cooked. Add water if necessary during the cooking process.
Variations: Check other chayote recipes here.
Other Names: Chayote Masala, Benguluru Vankaya Masala.