This kind of Squash, a prominent vegetable in Indian cooking, is known as Chayote squash in markets in the US. The local name we know and call it by is Chow Chow, which certainly sounds more fun! It is typically used to many varieties of stews. It is a juicy/watery vegetable with a light and delicate flavor.
This variation makes it an easy weeknight meal and an ideal side dish for Indian breads or a steaming bowl of basmati rice. Personally, the garlic-ginger-coconut combination makes it divine!
4 chayote squash, washed and peeled
1 large onion, thinly sliced
1 large tomato, chopped
1 large potato, chopped into 1 inch cubes
1″ piece ginger, finely chopped
4 cloves garlic, finely chopped
2 serrano peppers, finely chopped
2 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/3 cup freshly grated coconut
3 tbsp cilantro, finely chopped
2 tbsp canola oil
2 tbsp salt
Heat a non stick pan over medium heat. Add the chopped serrano, ginger and garlic. Stir for a 30 seconds and make sure the garlic doesn’t burn. Add the chopped onions and cook for 5 minutes until they turn translucent. Add tomatoes and cook for 10 minutes until the tomatoes soften.
Add cumin, coriander and turmeric powders. Sauté for 6-7 minutes minutes until the strong spices mellow down slightly and get incorporated well with the veggies. Add the chopped potatoes, squash, salt and mix well together. Cover and cook on medium heat for 10-15 minutes. Check a couple of times in between and stir the veggies to make sure they don’t stick to the bottom. If they do, then sprinkle a little water and lower the heat.
Uncover and make sure the squash and potatoes are cooked well. Insert a small knife into the center of veggie and make sure they are cooked through. They should to still hold their shape but also be tender.
Sprinkle the coconut and cilantro and cook uncovered for another 6-7 minutes which helps blending all the flavors together. It is best served hot like most other Indian curries.