Chayote Squash Stew
Chayote squash is probably not a major favorite in any household. It is one of those less-talked-about vegetables that seems to vanish into the background of the veggie world. This simple, tasty, fiber-rich stew is the only recipe I make with chayote squash, which is one of the few vegetables my husband eats without complaining.
chayote squash - 2 (Peeled and chopped fine)
mung beans - 1/2 cup
green chillies - 2 (adjust according to taste)
sambar powder - 1 tsp
ginger paste - 1/2 tsp (or ginger - 1 inch piece - peeled, chopped fine)
mustard seeds - 1/2 tsp
black gram - 1/2 tsp
cumin seeds - 1/2 tsp
turmeric powder - a pinch
asafoetida - a pinch
oil - 2 tsp
lemon juice - 1 tbsp
salt - 1 tsp (adjust according to taste)
Heat a teaspoon of oil and add cumin seeds, asafoetida and green chillies. Then add washed mung beans and fry for a minute. Add chayote squash, turmeric powder, sambar powder and salt. Pressure cook with about 3 cups of water until the beans are done. Mix in the lemon juice. Heat the remaining oil with mustard seeds and black gram. When the gram turns golden, pour over the stew and cover immediately. Leave covered for a minute and serve hot with rice or breads.