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Bengaluru vankaya Gravy Kura (Chayote gravy Curry)

Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr 20 mins
Course Side Dish
Cuisine andhra
Servings 4 serving


  • 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


  • 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.


Chayote curry, Tomatillo pachadi and Red Lentil dal with Rice (our weekend meal)