Chayote Squash Recipe – Kashmiri Chili & Turmeric Indian Stir-Fry

Last Updated on 1 month by Neha Deshmukh

Chayote Squash Recipe – Kashmiri Chili & Turmeric Indian Stir-Fry

Hey everyone! I’m so excited to share this simple yet incredibly flavorful Chayote Squash Stir-Fry with you. It’s a dish I stumbled upon while trying to use up some garden produce, and it quickly became a regular in my kitchen. The combination of earthy chayote, warming spices, and a hint of sweetness is just chef’s kiss! It’s perfect for a quick weeknight meal, and honestly, it’s a great way to introduce yourself to this often-overlooked vegetable.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 20 minutes! It’s easy, even for beginner cooks. And most importantly, it’s bursting with flavor. The Kashmiri chili powder gives it a beautiful color and a gentle warmth, while the turmeric adds an earthy depth. Plus, it’s a fantastic way to enjoy a healthy and unique vegetable.

Ingredients

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

• 2 chayote squash (about 400g total)
• 1 tablespoon coconut oil (15ml)
• 1 cup chopped onion (about 150g)
• 1 garlic clove, minced
• ½ teaspoon Kashmiri chili powder (2.5ml)
• ½ teaspoon turmeric powder (2.5ml)
• ½ teaspoon cumin powder (2.5ml)
• ½ teaspoon salt (2.5ml)
• ¼ teaspoon ground black pepper (1.25ml)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Chayote Squash: We’ll dive deeper into this veggie in a bit, but look for firm, unblemished squash.
• Kashmiri Chili Powder: This is key for the color and mild heat. Don’t skip it if you can help it!
• Turmeric Powder: I always use a good quality turmeric for the best flavor and vibrant color.
• Coconut Oil: I love the subtle sweetness coconut oil adds, and it’s a staple in South Indian cooking. You can substitute with vegetable oil if needed, but it won’t have quite the same flavor.
• Onion & Garlic: Freshly chopped is always best, in my opinion!

Chayote Squash: An Introduction to This Versatile Vegetable

Okay, let’s talk chayote! Also known as vegetable pear, this squash is a bit of an underdog. It’s not as popular as butternut or acorn squash, but it’s incredibly versatile. It has a mild, slightly sweet flavor and a crisp texture. It’s also super healthy, packed with vitamins and fiber. I first tried it years ago at a friend’s house, and I was immediately intrigued.

Kashmiri Chili Powder: Flavor and Color

Kashmiri chili powder is a game-changer. It’s known for its vibrant red color and mild heat. Unlike other chili powders, it gets its color from the chili’s skin rather than the seeds, making it less spicy. It adds a beautiful hue and a subtle fruity flavor to dishes.

Coconut Oil: The South Indian Touch

Coconut oil is a cornerstone of South Indian cuisine. It imparts a delicate sweetness and a lovely aroma. It’s also a healthier fat option than some other oils. I grew up watching my grandmother use coconut oil in almost everything, and it always brings back fond memories.

Regional Variations in Spice Use

Spice levels in Indian cooking vary so much from region to region! This recipe leans towards a milder flavor profile, typical of some South Indian dishes. Feel free to adjust the chili powder to your liking – more for a spicier kick, less for a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a cast iron pan (or any large skillet) over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 4-5 minutes, until they become translucent and fragrant.
3. Peel and cube the chayote squash. I usually aim for about 1-inch cubes. Add the cubed squash to the pan.
4. Sprinkle in the salt, turmeric powder, Kashmiri chili powder, and cumin powder. Give everything a good stir to coat the squash evenly.
5. Cook for 8-10 minutes, stirring occasionally, until the squash is tender but still has a little bit of bite. You want it tender-crisp!
6. Sprinkle with ground black pepper and mix well.
7. Remove from heat and serve warm.

Expert Tips

A few little things I’ve learned along the way:

• Achieving the Perfect Tender-Crisp Texture: Don’t overcook the squash! You want it to be tender but still have a slight crunch.
• Balancing the Spice Levels: Taste as you go! Add more chili powder if you like it spicier.
• Using the Right Pan for Even Cooking: A cast iron pan distributes heat beautifully, but any large skillet will work.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already vegan!
• Gluten-Free Adaptation: Naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Adjust the Kashmiri chili powder to your preference. A pinch of cayenne pepper can also add extra heat.
• Festival Adaptation: Navratri-Friendly Version: Omit the onion and garlic for a Navratri-compliant version.

Serving Suggestions

This Chayote Squash Stir-Fry is incredibly versatile. Serve it with:

• Steamed rice
• Warm flatbreads (roti or paratha)
• As a filling for tacos or wraps
• Alongside a lentil curry (dal)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is Chayote Squash and What Does it Taste Like?

Chayote squash is a pear-shaped vegetable with a mild, slightly sweet flavor. It’s often described as having a texture similar to a water chestnut.

Can I Use Another Squash if I Can’t Find Chayote?

You can try using zucchini or yellow squash as a substitute, but the flavor and texture will be different.

What is Kashmiri Chili Powder and Can I Substitute It?

Kashmiri chili powder is known for its vibrant red color and mild heat. If you can’t find it, you can use a combination of regular chili powder and paprika for color.

How Can I Make This Dish Ahead of Time?

You can chop the vegetables ahead of time and store them in the refrigerator. However, it’s best to cook the stir-fry just before serving.

What are Some Other Ways to Cook Chayote Squash?

Chayote squash can be boiled, steamed, roasted, or even eaten raw! It’s also great in soups and stews.