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Chayote Squash in Coconut Curry Sauce
Subbaswamy Family, Amherst, MA
“I have fond childhood memories of growing chayote squash in our yard and harvesting with my father (a horticulturist). He taught me how chayote squash grows only by sprouting the squash. It can’t be grown from seeds or cutting. Chayote squash is firmer than any other squash and doesn’t become mushy when cooked. It has a sweetish taste. Because of this sweetness, it is one of the favorite vegetables of my husband, Chancellor Subbaswamy. Oh boy, does he have a sweet tooth! Hence, I prepare chayote squash often at home. Chayote squash is one of the few Asian vegetables that are available in American grocery stores.”
Mala Subbaswamy
INGREDIENTS Serves 4
2 chayote squash, peeled and diced
2 tablespoons vegetable oil
1⁄2 teaspoon black mustard seeds
2 minced garlic cloves or 1⁄2 teaspoon garlic powder
3 dried red chiles
2 teaspoons roasted sesame seed powder
1 teaspoon ground cumin seeds
3⁄4 teaspoon turmeric powder
1⁄2 to 3⁄4 teaspoon hot red chile powder
1⁄2 teaspoon ground black pepper
1⁄2 cup coconut milk Salt
1 tablespoon chopped fresh cilantro (optional)
Cooked rice or roti (Indian bread), for serving
130 – TASTE OF HOME