Chayote Recipe

This simple spiced Chayote makes for a great side with rice, lentil based dishes and soups. It also goes well with any flatbreads. Made with only a handful of ingredients, it comes together quicky, under 35 mins.

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Chayote is a kind of squash, that belongs to the gourd family. It goes by several names such as chow chow, sayote, choko, etc. It can be eaten raw or cooked/boiled. With a mild sweet flavor that’s similar to guava, this veggie is juicy, crunchy and refreshing. It is usually added to soups, curries, dals, stews and can also be stir fried.

About Chayote Recipe

While I reserve the spicier curried and stewed versions of chayote for occasions, the recipe shared here is the most simplest I make for weekday dinners. It does not require a lot of spices or other ingredients. It goes well with flatbreads or rice and dal fry on the side.

Since Chayote is very mild, fresh spices like ginger, garlic and chilies add zing to the dish. Ground spices like turmeric, chili powder and cumin boost the flavor profile. I adapt my Mom’s special tips to finish mild veggies with unsweetened shredded/dried coconut, sesame seeds or with idli podi/ gun powder. If you don’t have any of these, omit or simply add some crushed roasted peanuts.

Since this is the first post on this blog with chayote I am sharing how to peel and prepare it before cooking. If you already know that, feel free to jump to the recipe section below. I also have a variation section below.

How to prepare chayote

Choose chayote that’s light green in color with minimal bruises and wrinkles. Wash them well under running water. Beneath the skin, chayote has a slippery substance due to which it may jump out of your hand while peeling. So it is ideal to peel it either under running water in your clean kitchen sink or over a bowl of water.

The slippery substance and the seed inside the veggie can cause itch and dry skin in some people, so it is ideal to wear gloves. Begin to peel it over a bowl of water and keep rinsing it often in the bowl, to rinse off the substance.

Place it on the chopping board and trim off both the ends. Cut in the center, lengthwise. Remove the seed and pith to discard.

Peel any leftover skin.

Place the cut side down on the chopping board and slice. Later chop them. I prefer to keep mine small as they soak the flavors well from spices and cook faster.

Photo Guide

Step-by-step photo instructions

Preparation

1. This recipe makes 4 servings. If you want to make 2, halve the ingredients. Gather the following ingredients:

• 2 medium sized chayote (mine weighed 500 grams/1.1 lbs)
• Peel and slice ½ inch ginger (omit if you don’t like to bite into the ginger or grate it)
• Peel and slice 2 to 3 large garlic cloves
• Chop 1 green or red chili (or slit, omit for low heat)
• ½ teaspoon chili powder or chili flakes
• ½ teaspoon sea salt (+ more to adjust)
• ¼ teaspoon ground cumin (I use roasted jeera powder)
• ⅛ teaspoon turmeric (optional)
• 1 small tomato deseeded and chopped (1/3 cup)
• 2 tablespoons unsweetened shredded coconut (or grated copra or raw coconut or idli podi or gun powder as needed)
• 1 tablespoon toasted sesame seeds or 2 tbsps skinned roasted crushed peanuts (omit if you don’t like)
• 2 tablespoons coriander leaves/cilantro (chopped or any other herb of choice, to garnish)

Stir Fry

2. Heat 1½ tablespoons oil in a pan and add green chilies, ginger and garlic. Saute for a minute.

3. Add chayote and sprinkle salt. Saute for 4 minutes on a medium high heat, until they begin to smell good.

4. Stir in turmeric, chili and cumin powder. (I don’t add garam masala, if you want you may add a bit)

5. Add tomatoes and stir fry for another 4 to 5 mins, until aromatic.

6. Add 1/3 cup water and mix well. If you are using very young chayote you may not need water. Mine always need some water. Cover and cook until slightly tender but not too soft. You still want them to be crunchy. It takes me 10 mins and I add more water in between. Taste test and add more salt at this stage if you want (don’t add more if using podi).

7. Crush the sesame/ peanuts in a mortar pestle to bring out the flavors. Add the coconut, sesame/peanuts and coriander leaves.

Delicious spiced Chayote is ready to serve. Sambar, Green Moong Dal, Dal fry, Chana Dal are some great sides to go with this. Left overs can be stored in a air tight container but I find it a bit bland after reheating. So you may add more spices like garam masala or curry powder while reheating.

Variations

• To make a South Indian style dish, add 1/4 teaspoon mustard seeds, half tsp cumin seeds, 1 tablespoon chana dal, 1 teaspoon urad dal and 1 sprig curry leaves to the hot oil. Fry until the lentils are lightly roasted for 2 mins, continue with the recipe from adding ginger, garlic, chili.
• If you want, you can also cook this with coconut milk instead of water. Dilute thick coconut milk with equal amount of water and use. You need to stir more often else it can burn. In this case, use more spices.
• To make this lentil based, soak 1/4 cup moong dal (skinned split mung beans) for 30 mins in hot water and drain. Add it after sauteing the tomatoes. You will need more water. Cook covered until the lentils are tender but not mushy. They should be cooked yet hold their shape.
• If you want you may add curry powder or garam masala but somehow at home we are partial to this simple version. But I do add them when I reheat the leftovers.

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