Pan-Fried Chayote Squash

5 from 93 votes

Pan-fried chayote squash is a delicious and easy-to-make Indian dish. This recipe is also vegan and gluten-free. Serve with rice or quinoa for a complete meal.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 94kcal

Author: Shilpa Kerur

Equipment

Frying pan

Ingredients

2 chayote squash
2 tablespoon olive oil
1 small onion (finely chopped)
2 cloves garlic (minced)
½ teaspoon turmeric powder
½ teaspoon Kashmiri chili powder (sub with paprika)
1 tablespoon curry powder (Use store-bought or homemade curry powder.)
½-¾ teaspoon salt (adjust as per taste)
2 tablespoon cilantro
½ lemon

Instructions

Wash and peel the chayote squash. Cut them into half and remove the seed. Chop the chayote into ½ inch pieces (see notes).
Heat a frying pan and add olive oil. Once the oil heats, add onion and garlic.
Saute it for 4-5 minutes until the onion begins to brown.
Add the chayote squash, curry powder, ground turmeric, Kashmiri chili powder, and salt. Mix well and cover. Let it cook on low heat for 8-10 minutes or until the chayote is fully cooked.
Once they are cooked, increase the heat to high. Let the excess moisture evaporate and the chayote char slightly.
Turn off the heat and top with cilantro and lemon juice. Serve hot.

Notes

Select fresh chayote squash that is firm, unblemished, and has a vibrant color for the best taste and texture. Cut the chayote squash into uniform cubes to ensure even cooking.

Cut the chow chow along the ridges first, making the peeling easy. Also, removing the seed and the inner white membrane before chopping is important. Soaking the peeled chayote in water for a few minutes helps remove the sticky coating.

Do not overcook the chayote. It should be tender but not mushy. Overcooking can make it too soft and lose its pleasant texture.

Nutrition