Chayote is a fruit that belongs to gourd family. It’s also called as chow-chow. Chayote is a good source of vitamin C. Chayote fruit is used mostly cooked forms. It can stir fried but I made a curry of this fruit.

The skin has to be peeled off before cooking. Once the skin is peeled, it’s really slimy. So, grease your hands before peeling. When peeled and cut in half, remove the seed.
Preparation Time: 15 minutes 
Cook Time: 15 minutes 
Serves : 4
Chayote: 1 cup peeled and chopped
Turmeric: 1/2 teaspoon 
Coriander powder: 1 teaspoon 
Coriander leaves/cilantro: to garnish
Water : 1 cup
Salt to taste 
To Roast and grind :
Oil : 1 teaspoon 
Red chilies: 8
Chana dal : 1 teaspoon 
Urad dal : 1 teaspoon 
Cumin seeds : 1/2 teaspoon 
Onions : 3 medium chopped 
Tomatoes: 2 large chopped 
For Tempering:
Mustard seeds : 1 teaspoon 
Red chilies: 2 broken 
Curry leaves: 1 sprig
Method :
Take chayote, turmeric and salt in a sauce pan with water and cook till they are soft. Now, drain the water and keep it aside.
Heat oil in a pan and add all ingredients listed under roast and grind. Roast them for 2-3 minutes and turn off the stove.  Add onions and sauté till they turn light brown. Add tomatoes and cook till they are soft. Cool them off, add the mixture in a blender and grind into a powder. Add little water and grind again to make a coarse paste.
Heat oil in a pan, add ingredients listed under for Tempering and fry for 30 seconds.
Add cooked chayote and cook for 3 minutes.
Add the ground masala, salt and water. Bring it to a boil and cook till the gravy is thick.
Turn off the stove and garnish with cilantro.
Serve hot with rice or roti.