Serves: 2-3

Chayote - 1
Oil - 2 tbsp
Dried red chili - 2
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Mustard seeds - 1 tsp
Curry leaf - 4-5
Onion - 1
Green chili - 2
Ginger paste - 1 tsp
Turmeric powder - 1/2 tsp
Grated coconut - 1 tbsp
Water - as required
Salt - as required


  1. Peel the chayote, chop in half to remove the seed, then chop into 1/2-inch cubes.
  2. Finely chop onion and green chili


  1. Heat oil in a pan.
  2. Add mustard seeds and wait for it to crackle.
  3. Add urad dal and channa dal and wait for it to start turning golden brown.
  4. Add fennel seeds, cumin seeds, dried red chili, and curry leaf. Let it crackle for a few seconds but make sure not to let it burn.
  5. Turn heat to medium and add onion and green chili and saute till onion turns transparent. Add a little salt to speed up cooking. Should take 3-4 mins.
  6. Add ginger paste and saute till raw smell goes. Should take 1-2 mins.
  7. Add turmeric powder and mix well.
  8. Add chayote and stir till all pieces are coated with the masala.
  9. Add salt as required.
  10. Add a few tbsp of water and mix well. Cover and cook on medium-low till chayote is cooked. Stir well every few mins to avoid burning, adding water if it looks too dry. This is a dry recipe so don’t add too much water, just enough for the vegetable to cook. Should take 8-10 mins.
  11. Add coconut and mix well. Cook covered for 3-4 mins.
  12. Remove from heat and serve hot as a side with chapati, rice, etc.