Chayote Recipe – Authentic Indian Chow Chow Stir-Fry with Coconut

Last Updated on 4 months by Neha Deshmukh

Chayote Recipe – Authentic Indian Chow Chow Stir-Fry with Coconut

Introduction

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Chayote Stir-Fry. Growing up, my grandmother always made this with freshly grated coconut, and the aroma would fill the entire house. It’s a dish that instantly transports me back to my childhood, and I’m so excited to share it with you. It’s a wonderfully comforting side dish that pairs beautifully with rice, sambar, or even a simple chapati.

Why You’ll Love This Recipe

This Chayote Stir-Fry isn’t just delicious; it’s also quick, easy, and packed with nutrients. It’s a fantastic way to incorporate a slightly unusual vegetable into your diet, and the combination of flavors – the earthy chayote, the fragrant tempering, and the sweet coconut – is simply divine. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to make this delightful Chayote Stir-Fry:

• 2 Chayote / Chow chow
• 2 Green chilli
• 1 tbsp Cooking oil or coconut oil (approx. 15ml)
• 0.5 tsp Mustard seeds (approx. 2.5g)
• 1 tsp Urad dal (approx. 5g)
• 2 tsp Chana dal (approx. 10g)
• 0.5 tsp Cumin seeds (approx. 2.5g)
• few Curry leaves (approx. 8-10 leaves)
• 1 pinch Asafetida / Hing (a tiny pinch!)
• 0.25 cup Grated coconut (approx. 30g)
• 0.25 tsp Turmeric powder (approx. 1.25g)
• 0.5 tsp Sugar (approx. 2.5g)
• 1 tbsp Water (approx. 15ml)

Ingredient Notes

Let’s talk about the ingredients for a moment. A few little tips can make all the difference!

Chayote (Chow Chow): Understanding This Versatile Vegetable

Chayote, also known as Chow Chow, is a pear-shaped vegetable with a mild, slightly sweet flavor. It’s a bit like a cross between a potato and a cucumber. Don’t be intimidated by its appearance – it’s incredibly versatile!

The Significance of Coconut in South Indian Cuisine

Freshly grated coconut is a staple in South Indian cooking. It adds a beautiful sweetness and texture to dishes. If you can, definitely use fresh!

Regional Variations in Tempering (Mustard Seeds, Dals)

The tempering – that initial sizzle of spices in oil – is key to Indian flavor. You’ll notice slight variations in the dals used depending on the region. Feel free to adjust to your preference.

Using Coconut Oil for Authentic Flavor

While any cooking oil works, using coconut oil really elevates the flavor and adds an authentic South Indian touch. It just makes everything taste a little bit more special, in my opinion!

Step-By-Step Instructions

Alright, let’s get cooking!

First, wash, peel, and chop the chayote into small, bite-sized cubes. Slit the green chilies lengthwise.

Next, heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!

Now, add the urad dal and chana dal. Sauté for a minute or two until they turn golden brown. Then, toss in the cumin seeds, green chilies, and curry leaves. Let everything sizzle for another 30 seconds. Don’t forget a tiny pinch of asafoetida (hing) – it adds a lovely savory depth.

Add the chopped chayote and sauté for about 2 minutes. This helps to lightly coat the chayote with the spices.

Mix in the turmeric powder, salt, sugar, and 1 tablespoon of water. Give it a good stir, then close the pressure cooker lid. Pressure cook on high heat for 2 whistles.

Once the pressure has released naturally, open the cooker. If there’s excess water, drain it off.

Finally, add the grated coconut and chopped coriander leaves. Toss gently and cook for just a minute to warm everything through.

Expert Tips

Achieving the Right Texture for Chayote

You want the chayote to be tender but still have a slight bite. Don’t overcook it! The pressure cooker helps achieve this perfectly.

Perfecting the Tempering Process

Keep a close eye on the tempering. Burnt spices will ruin the flavor. Medium heat is your friend!

Variations

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild to Spicy)

Adjust the number of green chilies to control the spice level. Remove the seeds from the chilies for a milder flavor.

Festival Adaptations (Onam, Pongal)

This dish is often made during Onam and Pongal festivals in South India. It’s a lovely addition to the festive spread. My aunt always makes a larger batch for these occasions!

Serving Suggestions

Serve this Chayote Stir-Fry hot with rice, sambar, or chapati. It’s also delicious as a side dish with a simple dal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What is Chayote and where does it grow?

Chayote is a vegetable native to Mexico and Central America, but it’s now grown in many parts of the world, including India. It’s a type of squash and is known for its mild flavor and versatility.

Can I use frozen grated coconut in this recipe?

Yes, you can! However, fresh grated coconut will always give the best flavor. If using frozen, thaw it completely and squeeze out any excess water before adding it to the stir-fry.

How can I adjust the sweetness in this Chayote stir-fry?

The sugar balances the flavors. If you prefer a less sweet dish, reduce the amount of sugar to ¼ tsp or omit it altogether.

What is asafoetida (hing) and can I skip it?

Asafoetida, or hing, is a pungent spice used in Indian cooking. It adds a unique savory flavor. If you don’t have it, you can skip it, but it does add a nice depth of flavor.

Can this recipe be made without a pressure cooker?

Yes, you can! Simply cook the chayote in a pot with a lid until it’s tender, about 15-20 minutes. You may need to add a little more water to prevent it from sticking.