Chayote squash stir fry (seemebadnekai palya) step-by-step recipe with video and photos.
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 fibre 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
Chayote squash stir fry is a vegan dish that 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 the chayote should be used to cook this dish. This also gives the dish a slight char which lifts its taste and flavour.
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.
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This dish is:
- easy to make and suitable for beginners
- perfect side dish with rice
- ready in 15 minutes
Step by step instructions
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
- 3 medium chayote squash seemebadnekai or chow chow
- 2 tablespoon coconut oil see notes
- 1 teaspoon mustard seeds
- 1-2 dry red chilli
- ½ teaspoon cumin seeds
- 1 teaspoon split black gram (urad dal)
- 1 teaspoon Bengal gram (chana dal)
- ½ teaspoon asafoetida hing
- 1 teaspoon ginger paste
- 6-7 curry leaves
- 1-2 green chilli finely chopped
- ½ teaspoon turmeric powder
- Salt to taste
- 2-3 tablespoon coconut fresh, grated
- ½ lemon
- Coriander leaves
- Wash and peel the chayote squash. Cut them into small cubes
- Heat coconut oil in a kadhai or frying pan and add mustard seeds
- Once the mustard splutters, add dry red chilli, cumin seeds, urad dal, and chana dal
- Next, add green chilli, ginger paste and curry leaves. Saute for a few seconds
- Add turmeric powder and salt. Mix well
- Add chayote squash and mix well
- Cover and let it simmer until the chayote squash are cooked completely
- Increase the flame and let the excess moisture evaporate
- Turn off the flame, then add coconut, coriander leaves and lemon juice
- Serve hot with rice or roti