Chayote Squash Recipe – Authentic Indian Chana Daal & Coconut Fry

Last Updated on 1 month by Neha Deshmukh

Chayote Squash Recipe – Authentic Indian Chana Daal & Coconut Fry

Introduction

Okay, let’s talk chayote squash! It’s a bit of an underdog vegetable, isn’t it? I remember my nani (grandmother) always making this when chayote was in season – a simple, comforting dish that just felt like home. This Chayote Squash Fry with Chana Daal and Coconut is a classic, and I’m so excited to share this authentic Indian recipe with you. It’s surprisingly easy to make, packed with flavour, and a wonderful way to enjoy this often-overlooked vegetable.

Why You’ll Love This Recipe

This isn’t just another vegetable side dish. The combination of the mild chayote, the nutty daals, the fragrant tempering, and the fresh coconut is magic. It’s a lovely balance of textures and tastes – slightly crunchy, subtly sweet, and wonderfully savoury. Plus, it comes together in under 30 minutes, making it perfect for a weeknight meal.

Ingredients

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

• 1 LB Chayote Squash
• 1 tablespoon Oil
• ½ teaspoon Mustard Seeds
• To taste Dry Red Chilli
• 1 sprig Curry Leaves
• ⅛ teaspoon Asafoetida (Hing)
• 1 tablespoon Split Black Gram Daal (Channa Daal)
• 1 teaspoon Urad Daal
• 1 teaspoon Turmeric Powder (Haldi)
• To taste Green Chillies
• To taste Salt
• 2 tablespoons Fresh Shredded Coconut

Ingredient Notes

Let’s chat about a few key ingredients to make sure you get the best results:

• Chayote Squash: Also known as vegetable pear, this is a versatile squash popular in many parts of India, especially in South Indian cuisine. It has a mild, slightly sweet flavour and a crisp texture. You can find it at most Indian grocery stores, and sometimes in well-stocked supermarkets.
• Asafoetida (Hing): Don’t be scared off by the smell! A tiny pinch of asafoetida adds a wonderful savoury depth to Indian dishes. It’s also fantastic for digestion – my nani always said it helped with bloating! Make sure to store it in an airtight container as the aroma is quite strong.
• Daal Varieties – Channa & Urad: We’re using a combination of channa daal (split black gram) and urad daal (split black lentils). Channa daal adds a lovely nutty flavour and texture, while urad daal helps with binding and adds richness.
• Coconut: Freshly shredded coconut is always best, but if you can’t find it, unsweetened desiccated coconut will work in a pinch. Just be sure to hydrate it with a tablespoon or two of warm water before adding it to the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and peel the chayote squash. Then, cut it into 1-inch cubes and set it aside.
2. Heat the oil in a skillet over medium heat. You’ll know it’s ready when a tiny piece of daal sizzles immediately.
3. Add the mustard seeds and let them pop! This is important – the popping releases their flavour.
4. Now, add the dry red chilli, curry leaves, asafoetida, and channa daal. Stir for about 30 seconds until fragrant.
5. Mix in the urad daal and cook for another 30 seconds. You want it to become lightly golden.
6. Add the turmeric powder and chopped green chillies. Stir quickly – you don’t want the turmeric to burn.
7. Immediately add the cubed chayote squash and salt. Mix well to coat everything in the spices.
8. Cover the skillet and cook for about 10 minutes, stirring occasionally. The squash should become tender but still hold its shape.
9. Once the squash is tender, stir in the fresh shredded coconut.
10. Remove from heat and serve hot with rice or chapatis.

Expert Tips

• Don’t overcrowd the skillet. If you’re making a large batch, cook the chayote in two batches to ensure it cooks evenly.
• Adjust the amount of green chillies and dry red chilli to your spice preference.
• For a more intense flavour, you can dry roast the daals for a few minutes before adding them to the skillet.

Variations

• Vegan Adaptation: Ensure your asafoetida (hing) is vegan-friendly, as some brands contain wheat flour.
• Spice Level: My friend, Priya, loves to add a pinch of red chilli powder along with the green chillies for an extra kick! Feel free to experiment.
• Regional Adaptations: In South India, you might add a pinch of tamarind paste for a tangy flavour. In North India, a sprinkle of garam masala at the end is common.

Serving Suggestions

This Chayote Squash Fry is incredibly versatile. It’s fantastic as a side dish with a simple dal and rice. It also pairs beautifully with chapatis or roti. My family loves it as part of a larger Indian thali (platter).

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

• Is chayote squash a vegetable or a fruit? This is a tricky one! Botanically, it’s a fruit, but it’s used as a vegetable in cooking.
• Can I use frozen coconut instead of fresh? Yes, you can! Just thaw it completely and drain any excess liquid before adding it to the dish.
• What is asafoetida and can I substitute it? Asafoetida is a resin with a pungent aroma used as a flavour enhancer in Indian cuisine. If you can’t find it, you can omit it, but it does add a unique flavour.
• How can I make this dish less spicy? Reduce the amount of green chillies and dry red chilli, or remove the seeds from the green chillies before chopping.
• Can this dish be made ahead of time? You can prep the ingredients (chop the squash, measure out the spices) ahead of time, but it’s best to cook it just before serving for the best flavour and texture.