Seemebadnekayi mosru sasve - Chayote yougurt sauce

Hello all you beautiful people out there. First of all, thank you for your encouragement, this is my 27th post. I hope one day I publish my own recipe book with my own food photography. Too ambitious isn't it :), a girl can dream. This beats any desk job any day!

So you all remember my boothkumblakayi majjigehuli? This is similar but different in that we don't cook the sauce or the stew, though we use yogurt for both the dishes. As white pumpkin, chayote has high degree of water content, it is easier to cook.

Chayote is used as a common vegetable in Asia, South America and parts of Africa and Australia. There is a striking difference in usage. In India usually it is cooked and in Latin American cuisine, it is used raw for salads mostly. In Thai and Taiwanese cuisine, shoots are used in Stir fries. All in all, this veggie can be baked, fried, stuffed, pickled or can be eaten raw.

Some of the health benefits of chayote are:

1. The fruit, stem and leaves have multiple nutrients.
2. Anti-inflammatory property of chayote reduces blood pressure, kidney stones and indigestion.
3. High in dietary fibers, so they help to normalize motion.
4. Lowers cholesterol and helps to obtain a healthy cardio vascular system.
5. It is low in calorie and fat.
6. Helps to regulate blood sugar levels.
7. Excellent source of Vitamin C and folate.
8. Provides healthy metabolism and immunity.
9. Helps in weight loss due to high water content.
10. Helps to build strong bones, healthy nerve and muscle system.

Serves: 31 tsp 

Preparation time: 15 mins

Ingredients:

• 1 chayote chopped into quarter inch cubes
• 1 tsp ghee or clarified butter
• 1 tsp mustard seeds
• 5-6 curry leaves
• A pinch of hing or asafetida
• 1/2 cup yogurt with enough water to have saucy consistency
• Salt as needed

Ingredients to grind:

• A pinch of turmeric
• 2-3 strings of coriander leaves 
• 1 tbsp roasted bengal gram or hurigadle
• 2 tbsp shredded coconut
• 1-2 green chilies
• 1 tsp cumin seeds

Method:

• Grind the ingredients in the to grind section with very little water, in a blender.
• In a small sauce pan, add ghee and let it heat. 
• Once hot add mustard seeds and let it crackle. 
• To this, add hing and curry leaves and fry for 2 seconds.
• Add the chopped chayote, sprinkle some salt and water and cook with a closed lid for 5-8 mins.
• Switch off the gas, add the ground masala to this and slowly add in yogurt stirring constantly.
• Finally, add the salt and check for taste.