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Blogging Marathon# 58: Week 2/ Day 1
Theme: Dry Vegetable Sautes
Dish: Chayote & Carrot Dry Curry

We are starting a brand new week of blogging marathon and my theme for this week is ‘Dry Vegetable Sautes or Dry Curries‘. I just realized that all the themes I picked for this month require easy to make, everyday dishes which was just perfect because with the upcoming festive season, it is going to be a food fest wherever you turn 🙂This first curry doesn’t even need a recipe, it is extremely easy to make. Just saute the chopped veggies until tender and sprinkle some grated coconut on top. My mom used to make a lot of dry curries like that using cabbage, carrot, green beans, snake gourd, chayote and so on.During my initial days of cooking, I made chayote in this curry form. I didn’t think it could be used in any gravy curries until I started blogging and exploring new dishes. But I never shared my mom’s simple dry saute here, so I have it for you today.

The only change I made is to add carrot to the curry. It adds both color, nutrition and taste. This curry can be served with rice along with dal or with roti.

Print Recipe
Chayote and Carrot Dry Curry Yum
Quick and easy sauteed chayote and carrot curry. It can be served with rice along with dal or with roti.
Chayote and Carrot Dry Curry
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 chayote medium , peeled and chopped
  • 2 Carrots medium , peeled and diced
  • 2 ~ 3 Chilies Green , finely chopped
  • 8 ~ 10 curry leaves
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 red chili Dry
  • 2 tbsps coconut Grated , either fresh or dry
  • To taste salt
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 chayote medium , peeled and chopped
  • 2 Carrots medium , peeled and diced
  • 2 ~ 3 Chilies Green , finely chopped
  • 8 ~ 10 curry leaves
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 red chili Dry
  • 2 tbsps coconut Grated , either fresh or dry
  • To taste salt
Chayote and Carrot Dry Curry
Instructions
  1. Heat 2tsp oil in a saute pan, add mustard seed, cumin seeds, chana dal, urad dal, red chili and curry leaves.
  2. Once the seeds start to pop, add green chilies, chayote, carrot and salt. Cover and cook till the veggies are tender, about 12~15 minutes.
  3. Stir in the grated coconut and turn off the heat. Serve with rice or roti.
Recipe Notes

 

Lets check out what my fellow marathoners have cooked today for BM# 58.

 

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9 thoughts on “Chayote & Carrot Dry Curry”

  1. Despite all the new and exotic dishes we try, simple veggies with simple spices and garnishes is a treat every time! Tasty looking saute

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