Seemebadanekayi Masala Curry/Chayote Squash Masala Curry

squash-curry1

Chayote squash masala curry is a simple easy Indian dish that can be made in under 30 minutes; perfect with chapattis, rotis, puris (all Indian breads) etc. or as a side with rice and dal.

There are days when you want to spend less time in the kitchen but still need something healthy and quick for dinner.  Seemebadenekayi or chayote squash is one such vegetable that can be cooked in no time!!! With just a few ingredients, you have a healthy vegetable curry for dinner or lunch.

chayote-squash

I have used MDH brand Kitchen King masala powder (which I have in my refrigerator at all times) to flavor the curry with its mild but lovely aroma; no time spent on grinding fresh spices on this busy or lazy day!!!  But if you do not have this masala powder, use equal amounts of coriander powder and garam masala powder. Spice it up the way you want it by increasing/decreasing the chilli powder.

We like our curries very fresh and crunchy, so I have cooked it only for 5 minutes. You can make it with gravy by adding more water or prepare a dry curry.  Either way, it tastes great with any Indian bread!!

Other simple curries you can try are: Lobia masala curry, Aloo Tikka Masala etc.

Chayote Squash Curry
Serves 4
A delicious and quick masala curry for chapatis, rotis and puris, chayote squash/seemebadenekayi curry is great with rice and dal too!!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
50 calories
7 g
0 g
3 g
1 g
0 g
101 g
10 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
101g
Servings
4
Amount Per Serving
Calories 50
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 2g
Protein 1g
Vitamin A
8%
Vitamin C
22%
Calcium
2%
Iron
4%
* 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 chayote squash/seemebadanekayi, peeled and chopped
  2. 1 small onion, chopped
  3. 1 small tomato, chopped
  4. 2 cloves of garlic, chopped
  5. 1 green chili/jalapeno, slit
  6. ¼ teaspoon turmeric powder
  7. ½ teaspoon red chili powder
  8. 1 teaspoon Kitchen King Masala powder
  9. ½ teaspoon jeera/cumin seeds
  10. 2 teaspoons of oil
  11. Coriander leaves/cilantro for garnishing
Instructions
  1. Wash, peel and cut chayote squash into tiny pieces.
  2. Heat a medium sized pan on high heat and add oil.
  3. Once the oil is hot, add the jeera. As soon as the jeera starts to sizzle, add the onions, garlic and green chilis (if using).
  4. Saute on medium heat for a few minutes till the onions are translucent and soft.
  5. Stir in chili powder, turmeric powder and Kitchen King Masala powder and fry for a few seconds.
  6. Add the chopped tomatoes and cook, stirring often, till the tomatoes are soft and the oil separates.
  7. Once the tomatoes are cooked, add the chopped chayote squash and salt to taste. Mix well.
  8. Add some water (just enough to make a gravy), give it a quick stir and close with a lid.
  9. Cook on medium low for about 5 minutes, till the vegetables are cooked, but still crunchy.
  10. At this stage, you may prefer to cook it till it is soft or turn the heat off when they still have a bite in them (the way our family prefers it).
  11. Remove from heat, garnish with coriander leaves and serve hot with chapattis, rotis, phulkas (Indian flatbreads) or even as an accompaniment with rice and dal!
Notes
  1. Spices can be adjusted according to taste.
  2. If you do not have Kitchen King masala powder, use ½ teaspoon of coriander powder and ½ teaspoon of garam masala powder.
  3. For a tangy variation, squeeze half a lime or lemon just before serving.
  4. The same recipe can be followed for potato curry, tomato curry, capsicum/bell pepper curry etc.
beta
calories
50
fat
3g
protein
1g
carbs
7g
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Curry and Vanilla http://www.curryandvanilla.com/

Step-by-step method:

Wash, peel and cut chayote squash into tiny pieces.

chopped-chayote

Heat a medium sized pan on high heat and add oil.

Once the oil is hot, add the jeera.  As soon as the jeera starts to sizzle, add the onions, garlic and green chilis (if using).

onions-and-garlic

Saute on medium heat for a few minutes till the onions are translucent and soft.

Stir in chili powder, turmeric powder and Kitchen King Masala powder and fry for a few seconds.

with-masalas

Add the chopped tomatoes and cook, stirring often, till the tomatoes are soft and the oil separates.

after-adding-tomatoes

Once the tomatoes are cooked, add the chopped chayote squash and salt to taste. Mix well.

with-water

Add some water (just enough to make a gravy), give it a quick stir and close with a lid.

Cook on medium low for about 5 minutes, till the vegetables are cooked, but still crunchy.

At this stage, you may prefer to cook it till it is soft or turn the heat off when they still have a bite in them (the way our family prefers it).

Remove from heat, garnish with coriander leaves and serve hot with chapattis, rotis, phulkas (Indian flatbreads) or even as an accompaniment with rice and dal!

chayote-squash-curry1

 

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