Just a little color dabbed on the cheeks can do wonders to a pale, lifeless face. Same thing, small dose of vibrant chilli sauce can do wonders to otherwise bland, mild flavored chayote. Just add a dash of chilli and a pinch of spice. Sprinkle some tamarind juice and touch of tadka – here we go. Utterly lip-smacking yet not at all overblown. Impressively energetic but balanced with a persistent sweetness from chayote. Another traditional, savory and scrumptious sabji would be ready. We usually have this sabji with sorghum roti or with chapatis.
Cubed Chayote and Powdered Ingredients for Chilli Sauce
Recipe:
1 chayote – peel, slice to half, remove seed and dice to bite-sized cubes
1 onion – finely chopped
For chilli Sauce:
5 dried red chillies
2 tablespoons – dalia (pappulu, bhuna chana)
1 tablespoon – grated coconut (fresh or dried)
1 tablespoon each – powdered jaggery and tamarind juice
1 teaspoon – mustard seeds
½ teaspoon – cumin
¼ teaspoon each – salt and turmeric
Take all of the above and grind to smooth in a blender or spice grinder.
For popu or tadka:
1 tsp each – oil, minced garlic, curry leaves, dried red chilli pieces, cumin and mustard seeds
In a wide skillet, heat oil. Add and toast the popu or tadka ingredients in the order mentioned above.
When the mustard seeds start to dance, add onions and chayote cubes. Cook, stirring occasionally for about 5 minutes.
When the chayote starts to soften, add the powdered chilli sauce ingredients and one cup of water. Mix. Have a taste. Adjust the salt and jaggery sweetness level to your liking.
Cover and simmer for about 15 to 20 minutes until the chayote becomes tender and chilli sauce thickens and coats the spoon.
Serve warm with a cup of yogurt or tea on the side. Taste great with sorghum roti/chapati/naan. (Not that good with rice.)
Chayote Kurma with Naan and a Cup of Tea
