ikush ko tarkaari (chayote squash-nepal)
(1 RATING)
Chayote can cause skin irritation when peeling or cutting, so use latex gloves, or peel under running water.
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prep time
15 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons vegetable oil
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon brown mustard seeds
- 4 medium fresh chayote, peeled, seeded and thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- pinch asafetida (optional)
How To Make ikush ko tarkaari (chayote squash-nepal)
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Step 1Heat oil in a medium size saucepan over medium-high heat. When oil is hot, but not smoking, add fenugreek and mustard seed and fry until fenugreek darkens and mustard seeds start to pop, about 5 seconds.
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Step 2Add remaining ingredients and cook, stirring constantly, for 5 minutes. Reduce heat to medium-low, cover pan, and cook stirring when needed, until chayote is tender but not mushy, about 20 minutes.
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Step 3Serve.
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