Chayote (pronounced chai-yo-tay) is a member of the cucumber and squash family which seems to be available in our markets throughout the year. Though it is eaten both in raw or cooked forms, it is actually a fruit. In both forms it is a good source of amino acids and Vitamin C. It is also low in calories, sodium, contains no cholestrol and is a good source of fibre. You can peel it or prepare it with the skin on. The seed is tender and edible as well.
The mild flavour makes it very versatile to be used in a variety of recipes.
The kind of preparation that I have used is with grated coconut and is commonly known as "thoran" in South India. Here's how I prepared it.
1 onion sliced
5 cloves of garlic
1 sprig of curry leaf
1 green chilli slit
1/4 tsp ground tumeric
1/2 tsp mustard seeds
1 tbs grated coconut
- Wash clean, and grate the chayote.
- Slice the onions, chop the garlic fine and slit the chilli.
- In a pan heat oil and splutter the mustard seeds.
- Add the curry leaf, onions, garlic and chilli and saute.
- Add the grated chayote, ground tumeric and salt, mix well. Cover and cook. Do not cook the chayote till soft, there should be minimal cooking to leave the crunchy texture.
- When done add the grated coconut.
- Take off the heat and serve warm.