Chayote Poriyal

Ingredients

• - 250g chayote (bangalore brinjal)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare chayote: Peel 2 chayote squash and cut into thin slices or small cubes. Chayote has a very mild, clean flavour.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
4. Add shallots: Add 5 sliced shallots and cook 3 minutes until translucent.
5. Add chayote: Add the prepared chayote. Season with half tsp turmeric and salt.
6. Cover and cook: Cover and cook on low heat 8-10 minutes until chayote is tender.
7. Open and dry: Cook uncovered on high heat 2 minutes.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and add salt. Chayote poriyal is delicate and mild.
10. Serve: Chayote poriyal is a light and nutritious side dish. Serve with steamed rice and sambar.