Chayote Kerala-Style Curry
1 Chayote, peeled, diced
1 cup canned coconut milk
4 tablespoons Coconut, grated
1/2 cup Onions, chopped + a few slices for tadka
1/4" Ginger, finely chopped
2-3 cloves Garlic, finely chopped
a pinch Mustard seeds
1 Dried red chilli, coarsely broken (optional)
1 sprig Curry leaves
a pinch Turmeric powder
1/2 teaspoon Red chilli powder (optional)
1 teaspoon Cumin seeds
Salt to taste
Dice the chayote, place it in a pressure cooker, add a pinch of turmeric
and salt. Add water and pressure cook until the first whistle goes off.
While the chayote is cooking, let's prepare the coconut mixture. Blend
coconut, coconut milk, onions, and cumin seeds into a fine paste. You may
add some water, if required.
Once the chayote is cooked, drain off the excess water. Add the coconut
mixture to the pressure cooker and cook in medium heat, uncovered. The
curry should thicken in 10 minutes. Continue simmering while you prepare
the tadka (next step).
In a small pan, add some oil. Splutter mustard seeds and fry the dried red
chilli when the oil is hot enough. Now add curry leaves, a few slices
onion, ginger, and garlic. Saute this mixture for a few minutes. Add a
pinch of turmeric and red chilli powder to this. Immediately, transfer the
contents of this pan into the curry in the pressure cooker, and mix well.
Bring to a boil and switch off the heat.
Adapted from: Black-haired Genie