Chayote Palya and Peel Chutney: Delicacy to be Savoured

Intro:

Chayote is also known as Chow Chow in Southern India and commonly referred to as vegetable pear or chocho and Seeme badanekayi too. It can be eaten raw though the peel contains a sap that may cause irritation in some. So, best is to cook the fruit, which has a mild sweet taste similar to an apple while the peel can be made into a chutney separately. It’s a fast-growing vine and has characteristic tendrils and white flowers. The fruit itself is green and pear-shaped with furrows. All parts of the gourd are edible, including the seeds, skin and flowers. It lends itself to be cooked any way you like – baked, grilled, boiled and steamed and with lentils too. The tubers of the plant are eaten like potatoes while the shoots and leaves are often consumed in salads and stir fries. Its lightly cooked to retain its crispy texture. 

Origin:

Chayote originated in Central America where it used to be cultivated by the Mayans and the Aztecs. European explorers took the fruit to Caribbean, South America and eventually it found its way to Asia and Africa as well. 

Preparation time: 20-25 minutes

Cooking: 10-12 minutes when cooking a chopped chayote

Servings: 3 

Ingredients:

Chayote palya

•    1.5 cups - chayote pieces / or 2 whole pears

•    1 tsp – oil 

•    ½ tsp – Mustard seeds 

•    ½ tsp - White lentils / split black gram / dhuli urad dal 

•    5-8 - curry leaves 

•    1 – red chilly 

•    1 tsp – salt

•    1.5 tsp - jaggery 

For grinding 

•    ¼ cup – coconut 

•    ½ tsp – cumin seeds 

•    1 – red chilly 

•    1 – green chilly 

Chayote peel chutney

•    1 cup chayote peels 

•    1 tsp – ghee 

•    1tbsp – white lentils / urad dal 

•    2 - red chillies 

•    1 - green chilly 

•    5-8 – curry leaves

•    ½ cup – grated coconut 

•    1 tsp – salt 

•    water as needed 

•    small piece - tamarind 

Method:

•    Peel and chop Chayote into small cubes. Keep the peel aside for use later 

•    Heat ghee in a pan

•    Add mustard seeds and urad dal and let sputter 

•    Add curry leaves

•    Add red chillies

•    Add the chayote pieces to the spice mix 

•    Sauté for a few seconds

•    Add turmeric and salt and mix well

•    Cover and let it simmer for a few minutes

•    Take coconut in a mixer 

•    Add whole red chilly 

•    Add green chilly 

•    Add cumin seeds and grind the whole mixture

•    Add the dry coconut spice mix to the cooked chayote pieces 

•    Mix well for a minute and its ready to serve

Chutney 

•    In a pan, take ghee and sauté the peels for a few minutes, but don’t let them turn brown

•    Add chillies

•    Add urad dal / white lentils 

•    Add green chilly 

•    Add curry leaves 

•    Roast the ingredients on medium flame 

•    Let the lentils brown 

•    Transfer all – peels and spices to a mixer 

•    Add grated coconut 

•    Add small piece of tamarind

•    Add salt 

•    Water ½ cup 

•    and grind to a fine paste

Conclusion: Whether raw or cooked, chayote is a good source of vitamin C. It is also rich in anti-oxidants, which can help lower cholesterol levels, reduce inflammation and protect against free radicals. The plant contains multiple nutrients and has anti-inflammatory properties which can aid in the treatment of high blood pressure, kidney stones and indigestion.