Tag Archives: Chayote

Chayote Masala

21 Nov

chayote_masala
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.

Ingredients:

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

Talimpu:

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.

Chayote Dosa

14 Nov

chayote_dosa
Benguluru Vankaya Dosalu.

Chayote is ground into paste along with coconut and spices. It is then mixed with rice flour and into dosa batter. The dosa batter is then poured onto hot pan and roasted till dosa is cooked and crisp. Serve chayote dosa with sambar or with any chutney of your choice.
Makes: around 4 Chayote Dosa.

Ingredients:

Chayote 1/2 of Medium Size
Rice Flour 1/2 Cup
Grated Coconut 4 Tbsps
Whole Red Chiles 2 – 4
Cumin Seeds a Big Pinch
Salt to Taste
Oil as Required

Method of preparation:

Wash and roughly chop the chayote.
Break the red chiles into pieces.

Grind chopped chayote, coconut, broken red chiles and salt into smooth paste adding enough water.
In a mixing bowl, add rice flour, ground chayote mixture and salt.
Stir in enough water to make the batter little on a thicker side.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of chayote dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 7 inch diameter dosa.
Don’t spread the dosa with back of the ladle.

Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining chayote dosa batter.
Serve chayote dosa with sambar or with any chutney of your choice.
Notes: Make sure to get the consistency of the batter right.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust the batter consistency accordingly with water.
Variations: You can also add curry leaves or cilantro leaves in the batter if you wish.
Other Names: Chayote Dosa, Benguluru Vankaya Dosalu.

Quick Chayote Raita

2 May

chayote_raita
Benguluru Vankaya Perugu Pacchadi.

Chayote is chopped and cooked in oil along with onion and tomato. The mixture is then added to the whisked yogurt for chayote raita. Serve quick chayote raita with steamed rice or with roti.
Makes: around 4 Servings of Quick Chayote Raita.

Ingredients:

Plain Yogurt 1 1/2 Cups
Chayote 1 Small
Onion 1 Small
Tomato 1 Small
Green Chile 1
Cilantro few sprigs
Salt to taste

Talimpu:

Cumin Seeds a Pinch
Mustard Seeds a Pinch
Oil 1 tsp

Method of preparation:

Wash, halve, remove seed and finely chop the chayote.
Peel and finely chop the onion.
Wash and finely chop tomato.
Remove stem, halve, remove seeds and finely chop green chile.
Wash and finely chop cilantro leaves.

Heat oil in a pan, add chayote.
Cook for few minutes, stir in onion and green chile.
Fry till onion is translucent, add tomato and salt.
Fry briefly and remove from heat and cool the mixture to room temperature.

In a mixing bowl, whisk yogurt, cilantro and salt well.
Stir in the above chayote mixture and adjust salt if necessary.
Serve quick chayote raita with steamed rice or with roti.
Notes: Make sure chayote is clean without any blemishes.

Suggestions: Adjust consistency of raita with water.
Variations: You can also add a pinch of cumin powder if you wish.
Other Names: Quick Chayote Raita.

Chayote Cilantro Curry

3 Jan

chayote_cilantro
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 .

Ingredients:

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

Talimpu:

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.

Chayote with Moong Dal

2 Jan

chayote_moong_dal
Benguluru Vankaya Pesarapappu Kura.

Chayote is chopped into small pieces and cooked in oil along with whole spices. Moong dal is boiled separately till soft but whole and added to the cooked chayote. Serve chayote with moong dal with steamed rice and dollop of ghee.
Makes: around 4 Servings of Chayote with Moong Dal.

Ingredients:

Chayote 1 Large
Moong Dal 1/4 Cup
Green Chiles 3 – 4
Turmeric Powder a Big Pinch
Salt to Taste

Talimpu:

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 moong dal in water and boil in a cup of water for around 15 minutes.
Once moong dal is cooked and turns soft, strain it.
Remove stems, wash and slice the green chiles.

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 moong dal once chayote is cooked and soft.
Fry for a minute or two, stir in turmeric powder and salt and remove from heat.
Serve chayote with moong dal with steamed rice and dollop of ghee.
Notes: Make sure moong dal is boiled well before adding to 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 with Moong Dal, Benguluru Vankaya Pesarapappu Kura.