Chayote & Carrot Dry Curry

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.

Chayote and Carrot Dry Curry

Ingredients:

• 1 medium Chayote, peeled and chopped
• 2 medium Carrots, peeled and diced
• 2~3 Green Chilies, finely chopped
• 8~10 Curry Leaves
• 1tsp Mustard Seeds
• 1tsp Cumin seeds
• 1tsp Chana dal
• 1tsp Urad dal
• 1 Dry red chili
• 2tbsp Grated Coconut, either fresh or dry
• To taste Salt

Method:

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.

 

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