CHAYOTE (CHO-CHO) AND YOGHURT COCONUT CURRY

Chayote or cho-cho as we call it is a type of a squash with a bland taste ( between a pear and cabbage like taste ). It is used in salads, curries, gratins etc. It is actually a good source of vitamins. For people like me who loves spicy food, would really transform it into a curry with spices which will give the cho-cho a good flavour. The following recipe is from Southern India, as it doesn't use too many ingredients I thought of making it. If you like tangy and a bit of spice, do try this recipe. The consistency of the curry can be adjusted according to one's liking.

Serves 4

Time: 35-40 minutes

2 medium-sized cho-cho peeled and cubed

1 tsp red chilli powder

1 small green chilli slit in half

2 cups water

1 cup yoghurt, whisked so no lumps are there

1 cup desiccated or fresh coconut

1 tsp cumin seeds

Salt

Coriander leaves (optional)

Tempering

1-2 tbs oil

1 tsp mustard seeds

A few red dry chillies

1-2 sprigs of curry leaves

Method

In a pot add the cubed cho-cho, water, salt, red chilli powder and the green chilli. Bring it to a boil and then cover it to cook for further 5-8 minutes till the vegetable is fork tender. ( the water at this stage as also reduced )

 

Now remove the pot from the heat, let it cool slightly and then add the yoghurt. (This step is important as if you mix the yoghurt while the pot is still hot, yoghurt will curdle up.) Mix it well and return to the heat.

 

While the vegetable and the yoghurt mix is simmering away on low heat, grind the coconut with the cumin seeds ( a coffee grinder would do well). Add this ground mixture to the pot. Give it a stir and bring to a gentle boil.

While the cho-cho is simmering, in another small pan, prepare the tempering. Heat the oil, add the mustard seeds. When the seeds have popped, add the red chillies and the curry leaves. Cook for a minute or so ( as the spices releases its aroma very quickly)

 

Then quickly toss the tempering over the simmering curry and stir. Adjust the salt to the taste. Increase the heat and bring to one boil and remove.

Serve this curry with rice and if you like coriander, sprinkle some. 

TIP: This same curry can be cooked with potatoes, pumpkin, butternut, tofu or chicken.