Chayote Recipe
30 minYield: 4
A spiced stir-fried chayote with ginger, garlic, chili and coconut; tender but not mushy, finished with sesame seeds and cilantro.
| prepPeel chayote, rinse and chop to ¾ inch pieces | ||||||
| 22 ml oil | Heat oil, sauté ginger, garlic & chili 1 min | Add chayote & salt, stir-fry 4 min | Stir in chili powder, cumin & turmeric | Add tomato, stir-fry 4 min, add ⅓ cup water | Cover, simmer until tender, about 10 min | Sprinkle sesame & coconut, garnish with cilantro |
| ½ inch ginger, sliced (omit if you don't like) | ||||||
| 2 to 3 large garlic cloves, sliced | ||||||
| 1 green or red chili, chopped (omit for low heat) | ||||||
| ½ kg / 500 g chayote (2 medium), chopped to ¾ inch pieces | ||||||
| ½ teaspoon sea salt (+ more to adjust) | ||||||
| ½ teaspoon chili powder or chili flakes | ||||||
| ¼ teaspoon ground cumin (roasted jeera powder if possible) | ||||||
| ⅛ teaspoon turmeric (optional) | ||||||
| 1 small tomato / 80 g, deseeded and chopped | ||||||
| 20 g unsweetened shredded coconut (or grated copra, raw coconut, idli podi or gun powder) | ||||||
| 10 g toasted sesame seeds (or 2 tbsps skinned roasted peanuts, omit if you don't like) | ||||||
| 2 tablespoons coriander leaves/cilantro, chopped (to garnish) | ||||||
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