Cook on the go
Get Sweet'N'Spicy free on the App Store
Heat 3-4 tablespoons of mustard oil in a pan over medium heat.
Add 1 teaspoon of whole cumin (jeera) and 2-3 dry red chilies to the hot oil. Let them splutter for approximately 30 seconds.
Add the diced potatoes to the pan. Cover with a lid and cook for 2-3 minutes until they are half-done.
Remove the lid. Add the peeled and diced chayote (iskush) to the pan with the potatoes. Stir well to combine. Cover and cook for another 5-7 minutes.
Open the lid. Add 1 teaspoon of Kashmiri red chili powder, salt to taste, and 1 teaspoon of turmeric powder. Stir well to ensure the spices are evenly coated on the vegetables. Cover and cook for another 5 minutes.
Remove the lid. Add the ginger-garlic paste and onion paste to the pan. Stir thoroughly to mix with the vegetables and spices. Cook uncovered for 5-7 minutes, stirring occasionally, until the raw smell of the pastes disappears and the oil starts to separate.
Add the chopped tomatoes to the pan. Stir well to incorporate them into the curry. Cover and cook for 3-5 minutes until the tomatoes soften and blend into the mixture.
Open the lid. Add 1 teaspoon of garam masala powder. Stir well. Cook uncovered for 2-3 minutes to allow any excess water to evaporate, creating a dry curry consistency.
Switch off the gas. Garnish the Iskush Chayote Curry with freshly chopped coriander leaves. Serve hot with roti or rice.
Favorite RecipesDiscover recipes already generated from creators and ready to cook without testing your cred.
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...