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Sunday, June 07, 2009

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...

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

  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


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  • At 6:12 AM, Anonymous FoodShoutOut said…

    You have some great recipes on your site and it would be great if you could share them at is a place for people to discover and share great indian recipes from anywhere on the web. From the biggest online destinations to the most obscure blog, surfaces the best stuff as voted on by users.

  • At 3:43 PM, Blogger Kay said…

    I love chayote squash too!


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