Chayote Squash Curry


  • Chayote Squash – 2 medium sized
  • Coconut Oil – 1 Tblsp
  • Mustard Seeds – 1 teaspoon
  • Channa Dhal – 1 teaspoon
  • Few Sprigs of Curry Leaves
  • Red Chili – 1
  • Fresh Coconut – 1 Tblsp
  • Turmeric Powder – 1 Tsp
  • Asafoetida Powder – 1 Tsp
  • Salt to taste


  • Peel the skin of the Chayote Squash and keep aside. This can be used to make Chutney.
  • Cut it in half and remove the seed and a portion of the middle that is white in color.
  • Chop into small even cubes.
  • Heat the coconut oil in a pan and add mustard seeds, Channa Dhal, Red Chili, Asafoetida Powder and the Curry leaves.
  • When the mustard splutters and the Channa Dhal turn light golden brown add the chopped Chayote Squash, turmeric powder and salt to taste.
  • Mix gently and sprinkle about 2 tablespoon of water and cover the pan and reduce the flame to medium and allow it to steam.
  • Check on it ever so often and give it a gentle mix making sure the bottom of the pan does not get burned.
  • The vegetable will cook pretty quickly. Once it is soft, check for salt and add a little more if necessary and turn off the flame.
  • Once cooled slightly add the fresh coconut and mix gently.
  • Enjoy it with rice or chapathis or just as a salad.