Chayote squash, like tomato, is a fruit and is referred to as a “vegetable pear”. Chayote squash itself does not have a strong flavor or taste but absorbs the flavor from other ingredients along which it is cooked. This sagu is a simple semi-gravy dish that generally goes well with roti or chapathi.
Chayote Squash in Spicy Coconut Gravy | Seemebadanekayi Sagu
Preparation time: 15 minutes
Cooking time: 35 minutes
2 chayote squash, peeled and cut into cubes
2 tsp oil
1/2 tsp split chickpea/chana dal
1/2 tsp split black gram/urad dal
1/4 tsp fenugreek seeds/methi
1 tbsp coriander seeds/dhania
1/2 tsp cumin seeds/jeera
2 red chilies
1 clove garlic
1 tbsp desiccated coconut powder
A pinch of asafoetida/hing
1/4 tsp tamarind paste
A pinch of turmeric powder
1 tsp mustard
6-8 curry leaves
1/2 tsp rice flour
Salt to taste
Heat 1 tsp oil on medium-low heat in a wok. Add split chickpea, split black gram, coriander seeds, cumin, fenugreek seeds, and red chilies and roast until the chickpea and black gram turn light brown. Let the mixture cool. Grind the cooled mixture* with desiccated coconut powder, garlic and water to obtain a fine paste.
Heat 1 tsp oil in the same wok on medium heat. Add mustard, curry leaves and asafoetida. When mustard splutters, add in the chopped chayote squash and fry for a minute. Add enough water to cover the squash with some salt, tamarind paste and turmeric powder. Cover and let it cook.
Add in the ground paste to the cooked squash and continue cooking for another ten minutes on medium-low heat. Now sprinkle rice flour to obtain a thicker gravy. At this point, adjust salt and add more water if needed. Cook for a minute and turn off heat.
* For a quicker version, the roasted spice mixture can be replaced by sambar powder.