Chayote squash stir fry

Chayote squash stir fry (seemebadnekai palya) step-by-step recipe with video and photos.

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• About chayote squash
• About this dish
• Ingredients
• Chayote squash stir-fry recipe video
• Chayote squash stir fry (seemebadnekai palya) step-by-step recipe with photos
• Recipe card
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About chayote squash

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.

About this 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.

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.

Ingredients

Chayote squash: Peeled and chopped chayote squash is the key ingredient.

Coconut oil: I use coconut oil to make this dish. However, you may replace it with any cooking oil of your choice.

Spices: I use mustard seeds, cumin seeds, dried chilli, hing,

Ginger, green chilli, and curry leaves: These are added in tempering.

Coconut, coriander leaves, and lemon juice: These are garnish and are added towards the end of cooking.

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.

For more Karnataka recipes, click here.

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

Recipe card