Chayote Poriyal

Method

1. 1

   Prepare chayote: Peel 2 chayote squash and cut into thin slices or small cubes. Chayote has a very mild, clean flavour.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

4. 4

   Add shallots: Add 5 sliced shallots and cook 3 minutes until translucent.

5. 5

   Add chayote: Add the prepared chayote. Season with half tsp turmeric and salt.

6. 6

   Cover and cook: Cover and cook on low heat 8-10 minutes until chayote is tender.

7. 7

   Open and dry: Cook uncovered on high heat 2 minutes.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add salt. Chayote poriyal is delicate and mild.

10. 10

    Serve: Chayote poriyal is a light and nutritious side dish. Serve with steamed rice and sambar.