Chayote Peanut Recipe – Authentic Indian Chow Chow & Peanut Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Chayote Peanut Recipe – Authentic Indian Chow Chow & Peanut Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Chayote Peanut Stir-Fry. It’s a dish my grandmother used to make, and the aroma always filled the kitchen with warmth. It’s a fantastic way to enjoy chow chow, as it’s often called, and it’s surprisingly easy to put together. Let’s dive in!

Why You’ll Love This Recipe

This Chayote Peanut Stir-Fry is more than just a quick weeknight meal. It’s a celebration of simple ingredients coming together to create something truly special. It’s healthy, packed with flavor, and offers a lovely textural contrast between the slightly crunchy chayote and the soft peanuts. Plus, it’s a great way to introduce yourself to the wonderful world of Indian flavors!

Ingredients

Here’s what you’ll need to make this delicious stir-fry:

• 2.5 cups chopped chow chow (chayote)
• 0.5 cup boiled peanuts
• 3 tsp coconut oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 3-4 green chilies, chopped
• A few curry leaves
• 4 tbsp grated coconut
• Salt to taste
• A pinch of asafoetida (hing)
• 2-4 tbsp water

Ingredient Notes

Let’s talk about some of these ingredients – they really make the dish!

• Chow Chow/Chayote: This versatile vegetable goes by many names – chow chow, chayote squash, or simply chayote. It’s popular in Indian, Latin American, and Southeast Asian cuisines. Nutritionally, it’s low in calories and a good source of Vitamin C and fiber.
• Coconut Oil: A staple in South Indian cooking, coconut oil adds a beautiful aroma and subtle sweetness. You can use refined coconut oil if you prefer a neutral flavor, but I love the distinct taste of unrefined. (About 15ml)
• Asafoetida (Hing): Don’t let the smell scare you! Asafoetida has a pungent aroma in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s also known for its digestive properties – a little goes a long way! (About 0.5g)
• Peanut Variations: I prefer using boiled peanuts for this recipe, as they have a softer texture. But, if you’re short on time, roasted peanuts work well too! Just add them a little later in the cooking process to prevent them from becoming too crunchy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the peanuts. Soak them in water for about 2 hours, then pressure cook with water, a pinch of salt, and that tiny pinch of asafoetida. You’ll need about 3-4 whistles. Alternatively, if you’re using unsoaked peanuts, cook them for 5-6 whistles. Once cooked, drain and set aside.
2. Next, peel and cube the chayote into small, bite-sized pieces.
3. Now for the magic! Heat the coconut oil in a pan over medium heat. Add the mustard seeds and urad dal. Let the mustard seeds splutter and the dal turn golden brown – this is where the flavor starts building.
4. Add the chopped green chilies and curry leaves. Sauté for about 30 seconds until fragrant.
5. Toss in the chopped chayote, salt, and a pinch of turmeric powder (optional, but it adds a lovely color). Mix everything well to coat the chayote with the spices.
6. Sprinkle in 2 tablespoons of water, cover the pan, and cook for 5-6 minutes. If the chayote starts to stick, add a little more water – you want it to soften but still retain a slight crunch.
7. Add the boiled peanuts and grated coconut. Mix thoroughly, ensuring everything is well combined.
8. Cook for another 2-3 minutes, then turn off the heat and serve warm.

Expert Tips

Want to make this recipe even better? Here are a few tips I’ve learned over the years:

• Perfectly Cooked Chayote: The key is to not overcook the chayote. You want it to be tender-crisp, not mushy. Keep a close eye on it and add water as needed.
• Tempering Tips: Tempering (the process of heating oil and adding spices) can be tricky. Keep the heat on medium to avoid burning the spices. If they do start to burn, immediately remove the pan from the heat.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, use fewer green chilies or remove the seeds. For a spicier kick, add a pinch of red chili powder.
• Regional Variations: In some South Indian households, a touch of tamarind paste is added for a tangy flavor. My friend’s grandmother in Maharashtra adds a sprinkle of goda masala for a unique aroma.

Serving Suggestions

This Chayote Peanut Stir-Fry is delicious on its own, or you can serve it with:

• A side of rice or roti
• A dollop of yogurt
• A sprinkle of extra grated coconut

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• Is Chayote/Chow Chow easy to peel and chop? Yes, it is! The skin is relatively thin and can be easily peeled with a vegetable peeler.
• Can I use roasted peanuts instead of boiled? Absolutely! Just add them towards the end of the cooking process to maintain some crunch.
• What is asafoetida and can I substitute it? Asafoetida is a unique spice with a pungent aroma. If you can’t find it, you can try substituting with a pinch of garlic powder, but the flavor won’t be quite the same.
• How can I adjust the saltiness of this dish? Start with a small amount of salt and add more to taste. Remember, you can always add more, but you can’t take it away!
• Can this dish be made ahead of time? You can prep the ingredients (chop the chayote, boil the peanuts) ahead of time. However, it’s best to cook the stir-fry just before serving for the best flavor and texture.
• What other vegetables can I add to this stir-fry? Feel free to experiment! Carrots, beans, or even potatoes would be delicious additions.

Enjoy this little piece of my family’s kitchen! I hope you love it as much as we do. Let me know in the comments how it turns out for you!