Seemabadanekayi Palya/Chayote Squash Stir Fry

green-chayote-squash-stirfry

Seemebadanekayi Palya is a simple vegan stir fry (palya)  from Karnataka (southern part of India) using chayote squash.  It is a quick dish using mild Indian spices that can be prepared in 15 minutes. Traditionally, we eat it with rice and dal; it goes great with chapattis too!!

Chayote squash is a pear shaped light green vegetable from the gourd family. It is fat free, cholesterol free and a good source of vitamin C with plenty of antioxidants and dietary fiber. It can be eaten raw in salads or cooked in various dishes.

stir-fry-close-up

This is one vegetable I do not make too often.  There is a reason behind this.  When my husband used to stay in a hostel/dorm during his college/school days, this was the standard vegetable served with meals for lunch or dinner.  It is widely and easily available in south India and is a relatively cheap vegetable. That was the reason it was served frequently in the college canteen/cafeteria and he was so fed up of it, whenever I came across this vegetable in the grocery aisle, he would prevent me from buying it!!

A few months back, we happened to eat at a school for the underprivileged where we normally contribute, and on special days, we get to eat with the children there.  During one of those lunches, this vegetable was served and we liked it so much, I had to get this recipe from the chef!! I could not believe the method used was so simple for such an amazing taste!!

Now, it is a standard recipe in our house and I have used it to make stir fries with different vegetables like beans, long beans etc. It goes great with rice, any dal or curry (mooga ghushi, beet greens ambat, dalithoy etc.)

Other quick stir fries you can try are: Brocolli Stir fry, arbi upkari, beans upkari, cluster beans stir fry etc.

Method:

Wash, peel and remove any seeds from the seemebadanekayi and chop into small pieces.

chayote-chopped

Keep the rest of the ingredients ready as it is a quick stir fry.

ingredients

In a saucepan, heat the oil.

Once the oil is hot, add the mustard seeds.  When it starts to splutter, stir in the urad dal, chana dal, turmeric powder, hing and red chillies and sauté for a few seconds.

seasonings

Add the curry leaves and chopped vegetables, jaggery and salt to taste and mix well.

stir-fry

Cook on medium low heat for about 5 to 10 minutes (preferably covered) till the vegetables are slightly cooked but still have the crunch in them.  Do not try to overcook or they will be too soft and not so tasty.

Just before removing from the stove, stir in the grated coconut, give it a good mix and serve hot with rice and any dal; goes great with chapattis and rotis (Indian flatbreads).

fresh-chayote-stir-fry

Seemebadanekayi Palya/Chayote Squash Stir Fry
Serves 3
This simple but elegant dish is a quick stir fry with a squash like vegetable called "seemebadanekayi" or "chayote squash" using simple aromatic Indian spices. It goes great with rice and a dal or even with chapatis or rotis.
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
89 calories
12 g
0 g
5 g
2 g
1 g
116 g
68 g
7 g
0 g
3 g
Nutrition Facts
Serving Size
116g
Servings
3
Amount Per Serving
Calories 89
Calories from Fat 40
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 68mg
3%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
10%
Sugars 7g
Protein 2g
Vitamin A
7%
Vitamin C
99%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 seemebadanekayi/chayote
  2. 2 teaspoons oil
  3. ½ teaspoon mustard seeds
  4. 1 teaspoon urad dal
  5. 1 teaspoon chana dal
  6. 2 to 3 dry red chillies, cut up
  7. ¼ teaspoon turmeric powder
  8. ¼ teaspoon hing/asafoetida powder
  9. 1 to 2 teaspoons jaggery/unrefined sugar/brown sugar (add according to taste)
  10. Salt to taste
  11. 2 tablespoons grated coconut
Instructions
  1. Wash, peel and remove any seeds from the seemebadanekayi and chop into small pieces.
  2. In a saucepan, heat the oil.
  3. Once the oil is hot, add the mustard seeds. When it starts to splutter, stir in the urad dal, chana dal, turmeric powder, hing and red chillies and sauté for a few seconds.
  4. Add the curry leaves and chopped vegetable, jaggery and salt to taste and mix well.
  5. Cook on medium low for about 5 to 10 minutes till the vegetables are slightly cooked and still have the crunch in them. Do not try to overcook or they will be too soft and not so tasty.
  6. Just before removing from the stove, stir in the grated coconut, give it a good mix and serve hot with rice and any dal; goes great with chapattis and rotis (Indian flatbreads).
Notes
  1. Try not to add water as the water content in the vegetable is enough to cook it.
  2. Instead of dry red chillies, you can use ½ teaspoon of red chilli powder.
beta
calories
89
fat
5g
protein
2g
carbs
12g
more
Curry and Vanilla http://www.curryandvanilla.com/

Leave a Reply