Ikush ko Tarkaari (Chayote Squash-Nepal)

Ikush Ko Tarkaari (chayote Squash-nepal) Recipe

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Mikekey *

By
@Mikekey

Chayote can cause skin irritation when peeling or cutting, so use latex gloves, or peel under running water.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • 2 Tbsp
    vegetable oil
  • 1/4 tsp
    fenugreek seeds
  • 1/2 tsp
    brown mustard seeds
  • 4 medium
    fresh chayote, peeled, seeded and thinly sliced
  • 2 clove
    garlic, minced
  • 1 Tbsp
    minced fresh ginger
  • 1 tsp
    ground cumin
  • 1/2 tsp
    salt
  • 1/2 tsp
    cayenne pepper
  • 1/4 tsp
    ground turmeric
  • pinch
    asafetida (optional)

How to Make Ikush ko Tarkaari (Chayote Squash-Nepal)

Step-by-Step

  1. Heat 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.
  2. Add 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.
  3. Serve.

Printable Recipe Card

About Ikush ko Tarkaari (Chayote Squash-Nepal)

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian
Hashtag: #Nepal




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