The chayote (Sechium edule), also known as Sayote, Tayota, Choko, Chocho, chow-chow, Christophene, Mirliton and vegetable pear is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash. It's also an excellent source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Zinc, Copper and Manganese. Costa Rica is a major exporter of Chayotes worldwide. Click here to know more about chayote squash.
Chayote squash – 1 medium, 1" cubes
Oil – 1 Tbsp
Onion – 1 cup, chopped
Mustard seeds – 1/8 tsp
For paste :
Make a Coarse paste
Curry leaves – 3 strings
Coconut scraped fresh/frozen/dried – 4 tbsp
Green Chili – 2 *
Pressure cook the Chayote for 1 whistle. Heat the oil in a pan and add mustard seeds, let it splutter then add onions and salt. Sauté the onions until they become translucent. Then add the paste and sauté until you feel the aroma of coconut and curry leaves paste. Add the pressure cooked Chayote and pan fry until it become tender.
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