This one pot chayote squash curry is an easy and delicious preparation and it goes very well with steamed rice or chapati.

Chayote contains an array of nutrients and antioxidant compounds that provide many potential health benefits.

Recipe credit for this recipe goes to Sudha Ravi who adopted this recipe from a Kannada channel. I had never cooked with Chayote before but when I tried out this simple recipe, I realized what I had missed all this while. Chayote is from the squash family yet it has a distinct sweet taste making it very different from Lauki or white pumpkin.

Addition of dal in the recipe makes it a good substitute to regular dal. You can consider this recipe either a dal or a curry.

It is a dump recipe as you can dump everything in a vessel or pressure cooker in no particular order and cook.

Adding the tempering is just an additional step but even without this step, the curry will still taste delicious.

It originally hails from central Mexico and various parts of Latin America but is now available all over the world. It’s also known as mirliton squash or chocho. In India, Chayote is widely used in Karnataka and the popular names are chow chow or Seema Bedanikay. Alongside its nutrient density, chayote also happens to be low in calories, fat, sodium, and total carbs. As such, it’s quite healthy and makes for a good fit for various diets.

Hope you will try this easy one pot chayote squash curry and leave your comments.

For more interesting curry recipes, please check

BHAAT NA RASIYA MUTHIYA, RASAWALA MUTHIA

LAUKI KE GATTE KI SABZI, BOTTLE GOURD DUMPLINGS CURRY

KARUVEPPILAI KUZHAMBU RECIPE, SPICY CURRY LEAVES CURRY

One Pot Chayote Squash Curry, Easy Chow Chow Curry

This one pot chayote squash curry is an easy and delicious preparation and it goes very well with steamed rice or chapati.

Chayote contains an array of nutrients and antioxidant compounds that provide many potential health benefits.

Ingredients for Curry

• 1 No Chayote or Chow Chow (Remove the skin. Chop into 1/2 inch squares.)
• ½ cup Split Moong Daal, Yellow Lentil (wash and discard water.)
• ½ cup Chopped Tomatoes
• ½ cup Chopped Onions
• 3 cloves Chopped Garlic
• 2 Nos Green Chillies slit
• ¼ cup Grated Coconut
• ½ tsp Whole Cumin Seeds
• ½ tsp Turmeric Powder
• ½ tsp Red Chilli Powder
• ½ tsp Cumin Powder
• 2 tsp Salt

Add Later

• ½ cup Chopped Spring Onion
• ¼ cup Chopped Green Coriander

Ingredients for Tempering

• 1 tbsp Oil
• ½ tsp Mustard Seeds
• 2 Nos Dry Red Chillies
• 1 sprig Curry Leaves

1. Add all ingredients of curry to a 2 liter pressure cooker.

   
   
   

2. Add about 1.5 cups of water. The water should be just touching the surface of dal and vegetables.

   
   
   

3. Cover and cook for 2 whistles.

   
   
   

4. You can also cook the curry in a normal pan. But keep an eye and add water if it starts sticking to the bottom.

5. Once the pressure drops, open the cooker and then add chopped spring onions and coriander leaves.

   
   
   

6. Heat oil in a small pan for tempering.

   
   
   

7. Add mustard seeds, curry leaves and red chillies.

   
   
   

8. Pour the tempering over the prepared curry.

   
   
   

9. Serve this delicious curry with steamed rice or roti.