Chayote Recipe

A simple dish of stir fried chayote with spices and herbs. It is plant based, gluten-free and goes well with lentil dishes or soups.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time15

Cook Time20

Total Time35

Servings4

½ kg (2) medium sized chayote
1½ tablespoons oil
½ inch ginger sliced (omit if you don't like)
2 to 3 large garlic cloves sliced
1 green or red chili (chopped, omit for low heat)
½ teaspoon chili powder or chili flakes
½ teaspoon sea salt (+ more to adjust)
¼ teaspoon ground cumin (roasted jeera powder if possible)
⅛ teaspoon turmeric (optional)
2 tablespoons unsweetened shredded coconut (or grated copra or raw coconut or idli podi or gun powder)
1 tablespoon toasted sesame seeds (or 2 tbsps skinned roasted peanuts, omit if you don't like)
2 tablespoons coriander leaves/cilantro (chopped or any other herb of choice, to garnish)

Peel chayote, rinse them and chop to desired sizes. I prefer to chop them to ¾ inch pieces.
Heat oil in a pan and add ginger, garlic, green chili. Saute for a minute and add chayote and salt.
Stir fry on a medium high flame for 4 minutes. Stir in the red chili powder, cumin powder and turmeric. Add tomatoes and stir fry for another 4 mins. My pan is dry at this stage so I use about ⅓ cup water.
Cover and cook until tender but not mushy, about 10 mins. If your pan dries out, add a splash of water in between.
Meanwhile crush the sesame /roasted peanuts slightly using a mortar pestle.
When the chayote is tender to your liking, turn off. Sprinkle the sesame/peanuts, coconut or idli podi or gun powder. Garnish with coriander leaves.
Serve spiced chayote as a side with lentil dishes, soup or rice and sambar.