Blogging Marathon# 58: Week 2/ Day 1
Theme: Dry Vegetable Sautes
Dish: Chayote & Carrot Dry Curry
We are starting a brand new week of blogging marathon and my theme for this week is '
Dry Vegetable Sautes or Dry Curries'. I just realized that all the themes I picked for this month require easy to make, everyday dishes which was just perfect because with the upcoming festive season, it is going to be a food fest wherever you turn :-)
This first curry doesn't even need a recipe, it is extremely easy to make. Just saute the chopped veggies until tender and sprinkle some grated coconut on top. My mom used to make a lot of dry curries like that using cabbage, carrot, green beans, snake gourd, chayote and so on.
During my initial days of cooking, I made chayote in this curry form. I didn't think it could be used in any gravy curries until I started blogging and exploring new dishes. But I never shared my mom's simple dry saute here, so I have it for you today.
The only change I made is to add carrot to the curry. It adds both color, nutrition and taste. This curry can be served with rice along with dal or with roti.
Ingredients:
-
1 medium
Chayote, peeled and chopped
-
2 medium
Carrots, peeled and diced
-
2~3
Green Chilies, finely chopped
-
8~10
Curry Leaves
-
1tsp
Mustard Seeds
-
1tsp
Cumin seeds
-
1tsp
Chana dal
-
1tsp
Urad dal
-
1
Dry red chili
-
2tbsp
Grated Coconut, either fresh or dry
-
To taste
Salt
Method:
-
Heat 2tsp oil in a saute pan, add mustard seed, cumin seeds, chana dal, urad dal, red chili and curry leaves.
-
Once the seeds start to pop, add green chilies, chayote, carrot and salt. Cover and cook till the veggies are tender, about 12~15 minutes.
-
Stir in the grated coconut and turn off the heat. Serve with rice or roti.
Lets check out what my fellow marathoners have cooked today for
BM# 58.