Chayote Squash Stir-fry (Chayote Poriyal)

Ingredients

• 2 chayote squashes
• 1 inch ginger
• 4-5 cloves garlic
• 2-3 green chilies
• 1/4 cup chopped coconut
• 1 small red onion
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 tbsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp fenugreek seeds
• 1 tsp black peppercorns
• Curry leaves
• Salt to taste
• Oil for tempering
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2-3 dried red chilies
• Curry leaves

Instructions

1. Peel and chop the chayote squash into small cubes.
2. In a clay pot or heavy-bottomed pan, add some water, chopped ginger, garlic cloves, green chilies, chopped coconut, sliced red onion, turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, fenugreek seeds, and black peppercorns.
3. Add the chopped chayote squash to the pot.
4. Add salt to taste and mix well.
5. Cover and cook until the chayote squash is tender. This will take about 15-20 minutes.
6. While the chayote is cooking, prepare the tempering. Heat oil in a small pan. Add mustard seeds and let them splutter. Then add urad dal and fry until golden brown. Add dried red chilies and curry leaves and fry for a few seconds.
7. Once the chayote is cooked, add the ground spice mixture (roasted coconut, black pepper, fennel seeds, curry leaves, and chili powder) to the pot.
8. Mix everything well and cook for another 5-7 minutes until the water has evaporated and the mixture is thick and dry.
9. Finally, add the tempering to the chayote stir-fry.
10. Mix well and serve hot.