Chayote Squash Indian Style Recipes

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10 EASY CHAYOTE SQUASH RECIPE COLLECTION



10 Easy Chayote Squash Recipe Collection image

Add some unique flavor to your dinner with these easy chayote squash recipes. Its mild and almost apple-like finish will have you reaching for more.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Chayote Squash With Tomato and Green Chilies
Spicy Pan-Roasted Chayote Squash
Chinese Stir-Fried Chayote
Roasted Chayote Squash With Herbs
Chayote Squash With Dried Shrimp
Cilantro Lime Chayote Slaw
Chayote Squash and Pickled Onion Salad
Creamy Chayote Gratin
Chayote Chile Soup
Vietnamese Chayote Squash With Beef

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

CHAYOTE SQUASH, INDIAN-STYLE



Chayote Squash, Indian-Style image

Number Of Ingredients 11

1 tablespoon peanut oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
3 dreid red chili peppers, such as chile de arbol, broken
2 tablespoons minced fresh curry leaves, or dried
4 fresh green chayote squash (about 8 ounces each), peeled and chopped or quartered
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 teaspoon salt, or to taste
1 1/2 cups water
1/4 cup finely chopped fresh cilantro, including soft stems

Steps:

  • 1. Heat the oil in a medium nonstick wok or saucepan over medium-high heat and add the mustard and cumin seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides.2. Add the red chili peppers, curry leaves, chayote, turmeric, and asafoetida, and cook, stirring, about 2 minutes. Then add the salt and water, cover the pan, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the chayote is soft, 15 to 20 minutes. Transfer to a serving dish, mix in the cilantro, and serve.VARIATION: Cook 1 large, thinly sliced onion until golden or lightly cook halved cherry tomatoes and add to the dish as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHAYOTE SQUASH WITH RED PEPPERS AND GINGER



Chayote Squash With Red Peppers and Ginger image

This is a combination of several recipes I found. Thought it turned out well, so here it is. Great easy side dish with a little kick of spice.

Provided by captgeo18

Categories     Side Dish     Vegetables     Squash

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
2 chayotes, chopped
½ teaspoon white sugar
4 cloves garlic, chopped
1 teaspoon red pepper flakes
1 teaspoon chopped fresh ginger
salt and ground black pepper to taste

Steps:

  • Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.

Nutrition Facts : Calories 54 calories, Carbohydrate 6.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 23.3 mg, Sugar 2.3 g

CHAYOTE SQUASH, INDIAN-STYLE



Chayote Squash, Indian-Style image

Number Of Ingredients 11

1 tablespoon peanut oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
3 dreid red chili peppers, such as chile de arbol, broken
2 tablespoons minced fresh curry leaves, or dried
4 fresh green chayote squash (about 8 ounces each), peeled and chopped or quartered
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 teaspoon salt, or to taste
1 1/2 cups water
1/4 cup finely chopped fresh cilantro, including soft stems

Steps:

  • 1. Heat the oil in a medium nonstick wok or saucepan over medium-high heat and add the mustard and cumin seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides.2. Add the red chili peppers, curry leaves, chayote, turmeric, and asafoetida, and cook, stirring, about 2 minutes. Then add the salt and water, cover the pan, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the chayote is soft, 15 to 20 minutes. Transfer to a serving dish, mix in the cilantro, and serve.VARIATION: Cook 1 large, thinly sliced onion until golden or lightly cook halved cherry tomatoes and add to the dish as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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