Chayote Squash Slivered and Pan-cooked

Chayote squash is quite watery and almost bland, so, it lends itself to a variety of treatments. I like it cooked up as a spicy side, or a blandish koottu, either way, it is great with rice and roti.

Mandolin slicer is one of my favorite kitchen tools, as long as I can make sure bits of my fingers don't end up with the sliced vegetables :) This recipe again just came about as I had Ras al Hanout handy and was getting addicted to its flavor...

Ingredients
2 chayote squash, peeled, julienned
1 small yellow onion, sliced thinly
½ to 1 Tbsp Ras al Hanout, adjust to taste
salt to taste
1 Tbsp canola oil

Preparation

1. Heat oil in a pan, add the chayote squash matchsticks, sprinkle some salt and Ras al Hanout, stir well, cover and cook for a bit till chayote squash softens
2. Since chayote squash is full of water, no extra water is needed to cook this; remove lid and pan fry to desired dryness