Chayote Moong Dal Curry

Chayote/Chow Chow/Bangalore Vankaya/Seema Vankaya, is available through out the year, here in US. Chayote which has very mild flavor of its own works wonders when combined with ingredients such as cumin, chillies and garlic. Today, I made a chayote curry with coarsely ground moong dal/split bean and it came out very well.

Ingredients:
Chayote - 1, peeled, deseeded and finely diced
Moong Dal/Split Bean - 1/4 cup, soak in warm water for 2 hrs
Green Chillies - 5, roughly chopped
Cumin Seeds - 1/2 tsp
Garlic - 1 large clove, roughly chopped
Tomato - 1 medium sized, finely chopped
Turmeric Powder - a pinch
Mustard Seeds - 1/4 tsp
Oil - 1 tbsp
Salt - As per taste

Method of Preparation:
1. Drain the water from the moong dal. Add green chillies, cumin, garlic to a grinder and grind to a fine paste. Then add the moong dal and grind to a coarse mixture.
2. Heat oil in a pan and add mustard seeds. Add the diced chayote after mustard seeds splutter. Cook covered for few minutes or until chayote is half cooked.
3. Add the ground moong dal paste to the pan and mix well, removing lumps, if any.
4. Cook uncovered for 2-3 minutes on medium heat. Add salt, turmeric powder, chopped tomatoes and mix well.
5. Sprinkle a little water and cook covered till the tomatoes become soft. Add more water to get the desired consistency.
6. Adjust the salt and enjoy the chayote moong dal curry with steamed rice or rotis.

Chayote/Bangalore Vankaya Fry

Today I made a very simple chayote fry and it turned out to be an instant hit. The addition of peanut powder accentuates the taste of chayote.

Ingredients:
Chayote - 2, medium sized, peeled, deseeded and finely chopped
Onion - 1, small sized, finely chopped
Garlic - 3 large pods, finely chopped
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1/4 tsp
Green Chillies - 4, finely chopped
Coriander/Cilantro - 2 tbsp, finely chopped
Roasted Peanut Powder - 2 tbsp
Oil - 1 tbsp
Salt - As per taste

Method of Preparation:
1. Heat oil in a pan and add the cumin seeds, once they splutter add the chopped onions and garlic. Fry till the onions become translucent.
2. Add the chopped chayote, turmeric powder and salt, mix well and cook covered. Stir in between.
3. Once the chayote is half cooked add the chopped chillies and cilantro, mix well and cook covered.
4. Once the chayote is cooked through, add the peanut powder, mix well and adjust the salt.
5. Serve the Chayote/Bangalore vankaya curry with steamed rice or rotis.

Chayote/Bangalore Vankaya Tomato Curry

Chayote is referred by quite a few names, few of them being, chow-chow, seema vankaya, pear squash. Chayote is a very good source of Vitamin C and Amino acids. In US, you can easily get chayotes in the grocery stores, especially in the Mexican grocery stores. Try this simple recipe and I am sure you will fall in love with Chayote!!

Ingredients:
Chayote - 1(Peeled, deseeded and finely chopped)
Onion - 1/4, finely chopped
Tomato - 1 medium sized, finely chopped
Garlic cloves - 2, finely chopped
Chilli Powder - 1 tbsp
Turmeric Powder - 1/4 tsp
Salt - As per taste

For the Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/2 tsp

Method of Preparation:
1. Heat oil in a vessel and add the mustard seeds, cumin seeds and urad dal. Once the seeds start spluttering, add the chopped onions and fry them for 3 minutes.
2. Add the chopped chayote, turmeric powder, 1/4tsp salt, mix and cook covered for 3 minutes.
3. Add the chopped garlic and cook covered for a minute.
4. Add the chopped tomatoes, chilli powder and cook covered for 3-5 minutes, if needed, sprinkle some water. Adjust the salt.
5. Serve with rotis or warm rice.

Variation:

One of my friend suggested that adding a spoon or two of groundnut powder enhances the taste of the curry.