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)
- 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
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 6 Curry leaves
- 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.