I am selecting the delicious Chayote Squash,as my choice of vegetable this week for Kalyn's Weekend Herb Blogging. This week's host is Anna of "morselsandmusings". Thanks Anna.
Chayote,also called Chow Chow,is a native plant of Mexico. The starchy squash was a staple of the Aztecs. The name chayote is derived from the Nahuatl world chayotli. Medicinal uses of the chayote include a tea made of the leaves is reported to dissolve kidney stones as well as a treatment for arteriosclerosis and hypertension.(gourmetsleuth)For more info,click here.
Chayote Squash Stir-Fry:
Chayote is starchy and tends to be bland.But added with little more spice than usual,this vegetable tastes wonderful and can be cooked quickly as a side dish for a light lunch.Serve with a slice of sour dough country bread.
3 cups of Chayote cubed,1 tsp butter or oil,1/2 tsp mustard seeds,1 tsp Cumin seeds,2 tsp red split peas(chana dal),1/2 tsp dry red chilli flakes,1 small onion minced,1 garlic minced,few Curry leaves if you have them,salt,cilantro and 1/2 tsp lemon juice.
How to make it:
Heat butter/oil in a pan,add mustard seeds,cumin seeds,split peas,let it darken slightly.Add onion,chilli flakes and fry until reddish on the edges.Put in garlic,saute for a min and add in chayote squash pieces,fry.
Put in 1 tbsp water,cover and cook until crisp tender.Open the lid,throw in some salt,cilantro and saute until dry.Turn off the heat and squeeze some lemon juice on top and mix.
Serve hot with a slice of sour dough bread:
Enjoy a light lunch or brunch with stir-fried and seasoned Chayote squash.