- Yield: 4 servings
- Prep Time: 25 minutes
Nepali Ishkus Curry (chayote curry)
Chayote is enjoyed around the world. Here's a very distinctive curry from Nepal. Don't be turned off by the number of ingredients. It's just a lot of herbs and spices, which makes sense in a chayote dish. The fruit absorbs all the flavors into each bite.
- chayotes - 2
- olive oil - 3 tbs
- fennel seeds - 1 tsp
- garam marsala (fenugreek seeds, optional) - 1 tsp
- cumin seeds - 1 tsp
- onion, chopped - 1 medium-size
- Thai or bird's-eye chilies, finely chopped - 2
- garlic, minced - 1 clove
- potato, peeled and chopped into half-inch chunks - 1 medium-size
- turmeric - 1 tsp
- coriander - 1 tbs
- ginger, minced - 1 tbs
- tomatoes, finely chopped - 2 medium-size
- salt - 1/2 tsp
- water - 1 cup
- Wearing protective gloves, peel the chayotes and discard the skins. If desired, cut out the seeds. Remove the gloves and chop the chayotes into half-inch chunks. Put aside.
- In a large skillet over medium-high heat, add the oil and cook for 2 minutes.
- Add the fennel seeds, garam marsala, and cumin. Stir frequently, and cook until a golden brown.
- Add the onion, chilies, garlic, and ginger. Stir frequently until a golden brown.
- Turn down the heat to medium. Add the potatoes, chayotes, turmeric, and coriander. Cover and cook for 10 minutes.
- Add the tomatoes and salt. Stir, cover and cook for another 5 minutes.
- Add water. Stir, cover and cook for an additional 5 minutes.
- Serve immediately over rice.