CHAYOTE CURRY

   Chayote or chowchow or chocho or pear squash, call it by any name but in my place, in India it is called 'Bengaluru vankaya'. I don't know the reason why it is called so, though it doesn't belong to brinjal family. It can be sautéed or cooked or eaten raw ,the vegetable tastes good. It tastes somewhat like bottle guard.  From the childhood I have been eating this chocho. My mom used to make curry or kootu with it. Kootu is dish prepared with dal and vegetables combined with a combination of spices. Chayote is so soft and delicate so it doesn't take much time to cook it. Here I present a simple choyate fry.
INGREDIENTS

• Chayote                2
• Oil                         3 Tsp
• jeera                     1 tsp
• Salt                        to taste
• Green chilies         1

Chayote Curry

PROCEDURE
Peal the chayote and cut it into small pieces. Discard the seed in it. Heat oil in a pan and add the jeera and the chayote pieces. Cover with a lid and cook for 3 minutes. Now add the salt and cook for another 3 minutes stirring in between. Once the pieces turn soft add the cut green chilies and stir one more time. Fry till the pieces turn slightly brown and then remove from fire and serve with hot rice or roti.  

TIPS

• Add a little besan at the end to enhance the taste.
• Cook on a medium flame as the vegetable is very tender.
• It can be cooked in as many ways as bottle guard is cooked.