Benguluru Vankaya Masala.
Tomato onion gravy is prepared and seasoned with various spice powders. Chayote is chopped and cooked in the tomato gravy. Serve chayote masala with steamed rice or with roti etc…
Makes: around 4 Servings of Chayote Masala.
Chayote 1 Large
Onion 1 Small
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1/4 tsp
Garam Masala Powder 1/4 tsp
Turmeric Powder a Pinch
Red Chili Powder 1/4 tsp
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and cut the chayote into half.
Discard the ends, seeds and chop chayote into small cubes.
Peel and slice the onion.
Wash and roughly chop the tomatoes.
Grind the tomatoes into smooth paste using a blender.
Heat a tsp of oil in a pan, add sliced onions and fry till they turn golden brown in color.
Grind the onions into smooth paste. Add little water while grinding the onion if necessary.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly, stir in ground onion paste.
Stir in coriander powder, garam masala powder, turmeric powder, red chili powder and salt.
Fry for around half a minute, stir in tomato puree and chopped chayote.
Boil the mixture till chayote is cooked (around 10 minutes).
Adjust any seasonings if necessary and remove from heat.
Serve chayote masala with pulav or with steamed rice etc…
Notes: Make sure to cook the chayote well.
Suggestions: If the chayote is not cooked completely, let it boil in the tomato mixture till cooked. Add water if necessary during the cooking process.
Variations: Check other chayote recipes here.
Other Names: Chayote Masala, Benguluru Vankaya Masala.
Benguluru Vankaya Dosalu.
Chayote is ground into paste along with coconut and spices. It is then mixed with rice flour and into dosa batter. The dosa batter is then poured onto hot pan and roasted till dosa is cooked and crisp. Serve chayote dosa with sambar or with any chutney of your choice.
Makes: around 4 Chayote Dosa.
Chayote 1/2 of Medium Size
Rice Flour 1/2 Cup
Grated Coconut 4 Tbsps
Whole Red Chiles 2 – 4
Cumin Seeds a Big Pinch
Salt to Taste
Oil as Required
Method of preparation:
Wash and roughly chop the chayote.
Break the red chiles into pieces.
Grind chopped chayote, coconut, broken red chiles and salt into smooth paste adding enough water.
In a mixing bowl, add rice flour, ground chayote mixture and salt.
Stir in enough water to make the batter little on a thicker side.
Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of chayote dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 7 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining chayote dosa batter.
Serve chayote dosa with sambar or with any chutney of your choice.
Notes: Make sure to get the consistency of the batter right.
Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust the batter consistency accordingly with water.
Variations: You can also add curry leaves or cilantro leaves in the batter if you wish.
Other Names: Chayote Dosa, Benguluru Vankaya Dosalu.
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