Chayote squash stir fry (seemebadnekai palya) step-by-step recipe with photos and video.
Chayote (or chow-chow or choko) is a summer squash that belongs to the gourd family. Technically, it is a fruit and is pear-shaped (it resembles an unripe pear) but it is definitely not eaten as a fruit. This less-known vegetable is quite common in South Indian cooking. It is called seemebadnekai in Kannada and is commonly used to make sambar (dal), palya (subzi/curry), and chutney.
This healthy vegetable is a great source of fiber and is packed with folates and magnesium. It is also low in calories and carbs. This vegetable is pretty bland in taste and can easily adapt to the flavours of the dish. This vegan dish is ready in less than 15 minutes once the chayote is peeled and chopped. In fact, peeling the chayote is the most time-consuming part of making this dish.
I make chayote squash stir-fry in coconut oil, but you may choose to replace it with any cooking oil of your choice. It is important to cook this dish without adding any water. The water content in chayote should be used to cook this dish. This also gives the dish a slight char which lifts its taste and flavour.
This dish pairs well with both rice and roti, and is perfect for quick and easy weekday meals. Do give this easy dish a try.
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CHAYOTE SQUASH STIR-FRY RECIPE VIDEO:
Chayote squash stir fry (seemebadnekai palya) step-by-step recipe with photos:
1. Wash and peel the chayote squash. Cut them into small cubes
2. Heat coconut oil in a frying pan or kadhai and prepare tempering (seasoning)
3. Add chayote squash
4. Mix everything well, cover and cook
5. Increase the flame and let the excess moisture evaporate
6. Turn off the flame, then add coconut, coriander leaves and lemon juice
Chayote squash stir-fry