Monday, March 8, 2010

Sauted Chayote / Bangaluru vankaya fry

Sauted Chayote / Bangaluru vankaya fry

I always thought why they call this veggie bangaluru doesn't look like eggplant in any way, how did they ever come up with such a name, anyone know??

Image courtesy here

According to Wiki, its actually a gourd from the cucumber family. It is a squash and handled like a summer squash in many parts of the world. It can be eaten straight or be cooked too. Its high on Vitamin C and amino acids (good for you stuff) whether cooked or raw.
I usually make a curry like this, but it can also be used in daals and stir frys with other veggies.
It tastes good lightly crisp, so I don't cook it till it gets mushy, only till it gets completely cooked but is still little crispy, if you know what i mean.


2 Chayotes, peel, remove seed and chop into small cubes
1 small onion chopped
4 green chillies chopped or slit
1/4 tsp channa daal
1/4 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera
2 dry red chillies
5-6 curry leaves
salt to taste
1/4 tsp turmeric powder
1/2 tsp chilli powder
1-2 tbsp oil
chopped coriander for garnish


In a pan, heat oil, add channa daal and urad daal. When turning brown, add the mustard seeds, jeera and let them splutter. Then add the broken red chillies and curry leaves. When they splutter, add the onion and green chillies. Saute till translucent and add the chopped chayote. Add some salt and saute. After couple of minutes, add the turmeric and chilli powder and mix well. Cook till they get cooked, but are a little crispy. Garnish with chopped coriander leaves. Serve with rice or roti. Enjoy!!!

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