Chayote curry/Bengalooru Vankaya koora​

Ingredients

• 250 gms Chayote (Wash, remove the skin and the seed inside. Chop to small pieces)
• 2 tomatoes chopped
• 1 onion chopped
• 1 tea spoon ginger garlic paste
• 1 tea spoon jeera
• 2 to 3 green chillies
• 1 tea spoon each red chilli powder and dhaniya powder
• salt to taste
• 1/4 tea spoon haldi
• 2 table spoons oil

Method

Heat oil in a pan.  Add Jeera to it.  When jeera splutters add chopped onions and green chillies.  Fry until they turn translucent.  Now add ginger garlic paste and fry for while.  Add red chilli powder, dhaniya powder and haldi.  Fry for few seconds and add chopped tomatoes.

When the tomatoes are cooked add chopped chayote pieces

When the tomatoes are cooked add chopped chayote pieces and salt.  Mix well and add a cup of water. 

Close the lid and cook in a medium flame for 10 to 15 mins until the curry is done.  Stir occasionally.

Switch off the flame and take the curry into a serving bowl and garnish with chopped coriander leaves.  Chayote curry/Bengalooru Vankaya koora is ready ............serve with hot rotis or steamed rice...........