• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Curry » Gravy Curries » Bengaluru vankaya Gravy Kura (Chayote gravy Curry)

    Bengaluru vankaya Gravy Kura (Chayote gravy Curry)

    Published: Jan 11, 2007 · Modified: Dec 16, 2019 by Pavani · 15 Comments

    1 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    I never understood why chayote is called bengaluru vankaya (literally translated as Bangalore brinjal) in telugu. I know for a fact that it is no where close to brinjal family, but I’m not sure of its relation with Bangalore. May be one of you can let me know the connection if you happen to know.

    Anyway, the only way I used to cook chayote was sautéing the pieces in little bit of oil (it doesn’t need a whole lot of oil) and add grated coconut at the very end. But I learnt from various blogs that it can be cooked similar to bottle gourd or zucchini.

    This recipe is from the aunt who lives next to our home in India.

    Picture Courtesy Gourmet Sleuth

    Bengaluru vankaya Gravy Kura (Chayote gravy Curry)

    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 1 hr 20 mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 4 serving

    Ingredients

    • 2 Chayote – medium, chopped

    For the Masala paste:

    • 4 chilies Green
    • 2 chilies Red
    • ¼ cup Sesame seeds
    • 3 tbsps Coconut (fresh or dried)
    • 1 tsp Rice water – soaked in for at least ½ hr
    • ¼ tsp Mustard seeds
    • 1 tbsp Tamarind paste
    • 1 tbsp Jaggery
    • ½ tsp Salt

    For Tempering:

    • 1 tsp Chana dal
    • 1 tsp Urad dal
    • 1 tsp Mustard seeds
    • 1 tsp Cumin seeds
    • 6 Curry leaves

    Instructions

    • Boil chayote pieces in water until tender. Alternately you can either pressure cook or microwave the pieces until tender.
    • Grind all the ingredients for the masala paste with water to make a smooth paste.
    • Heat 1 tsp of oil in a pan, add dal and seeds and when the seeds start spluttering, add curry leaves, boiled chayote and masala paste. Cover and cook on medium-low heat till the flavors mingle. Add water if you it gets too dry.
    • Season with salt and red chili powder (if needed). Serve with rice.

    Notes

    Chayote curry, Tomatillo pachadi and Red Lentil dal with Rice (our weekend meal)
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Amma

    • Blue plate with dibba rotti
      Dibba Rotti Recipe | Minapa Rotti
    • White bowl with mixed vegetable rice
      Mix Vegetable Bhath
    • Top view of a steel bowl with masoor dal sambar.
      Instant Pot Sambar Recipe
    • Brown plates with a stack of thokkudu ladoo.
      Thokkudu Laddu | Bandar Laddu
    1 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Vcuisine

      January 11, 2007 at 6:08 am

      Hi Pavani, I like this veggie as it has got a sweet taste to. I prepared last week kootu with that. Very nice presentation. Viji

      Reply
    2. Siddhu

      January 11, 2007 at 8:32 am

      Hi, Not being from India or U.S.A could you show me a photo or describe what a Chayote Vegie is?Tks a lot.

      Reply
    3. Pooja

      January 11, 2007 at 10:10 am

      Hi Pavani, recently wehn i read a post of chayote recipe on Mahanandi of Indira, i also had the same question , why it is called banglore brinjal when it doesnt resemble anything to brinjals. 🙂 your curry is totally new for me. i will look if i can get some fresh chayote here to make this dish .thanks for sharing -Pooja

      Reply
    4. Asha

      January 11, 2007 at 1:26 pm

      I just left a comment ,but didn't go through!:(I was saying I will google it and let you know why about the name.I don't know either!I love this veggie and I will try your version.Sounds great.I have one in my draft too.

      Reply
    5. RP

      January 11, 2007 at 6:24 pm

      Looks great! I love chayote too.

      Reply
    6. Seema

      January 11, 2007 at 7:55 pm

      Pavni, Beautiful recipe. I always used to wander what can you make out of this. Thank you so much buddy.-Seema

      Reply
    7. Anonymous

      January 11, 2007 at 9:44 pm

      can you tell me how long does this tomatillo pachadi will last if you store it. And what other veg can you use in place of tomatillos.

      Reply
    8. Pavani

      January 12, 2007 at 2:47 am

      Thank you Viji. Hi Siddhu, I updated the post with the picture of chayote. Hope that helps.Hi Pooja, I guess we will never be able to figure out the Bangalore relation with Chayote ever.Hi Asha, ya.. googling didn't help me either. Guess have to leave it at that. 🙁 Would love to see your version of chayote curry.Thank you RP.Thanks Seema.. You'll definitely like this veggie.. Do try and let me know.Hi Anonymous, Tomatillo pachadi will last for almost a month in the refrigerator or at room temperature. Make sure that you keep moisture away from the bottle. You can use regular tomatoes that are firm, or Indian cucumber i/o tomatillo.

      Reply
    9. Manju Bansal

      January 12, 2007 at 7:13 am

      It's a new recipe. I'll make it, if I find the vegetable. Looking yummy.

      Reply
    10. rogers myspace

      January 16, 2007 at 1:55 am

      Nice pages here. Great information. Will visit again and recommend.

      Reply
    11. Anonymous

      November 12, 2009 at 10:51 pm

      I found this site using google.com And i want to thank you for your work. You have done really very good site. Great work, great site! Thank you!Sorry for offtopic

      Reply
    12. Unknown

      November 27, 2012 at 7:50 pm

      I did the recipe it turned out well, Thanks, do we need to fry sesame seeds?

      Reply
    13. Unknown

      November 27, 2012 at 7:51 pm

      The recipe turned out nice, thanks, do we need to fry sesame seeds

      Reply
    14. Ravikala

      December 11, 2013 at 11:36 am

      In kannada chayote is called seeme badanekayi, literally meaning native brinjal. That could be the reason for Telugu people to call it Bangalore vankaya.

      Reply
    15. mealfoods

      March 04, 2018 at 11:57 pm

      Wonderful Blog!!Thanks to sharing the your food details and great explain ....keep update..Please Visit the

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    1 shares