Chayote Pear Gravy Curry

Ingredients

• 3 cups chayote pear, cut into small cubes
• 1 1/2 cups cabbage, shredded
• 1 1/2 cups potatoes, cut into small cubes
• 5-6 tsp vegetable oil
• 1/4 tsp turmeric powder
• 1 tsp cumin seeds (jeera)
• 6-7 curry leaves

For Masala

• 3 tsp coriander seeds (dhania)
•  1 1/2 tsp poppy seeds (khus-khus)
• 3 green chillies (adjust to taste)
• 1 1/2 cups onions, chopped
• 1 cup, grated coconut, dry or fresh

Preparation

1. Boil the chayote pear with some water and salt in the microwave for about 4 minutes. Then add  the potatoes and cabbage and some salt and boil for 2 more minutes. Or boil the vegetables separately in a pan.
   
   
2. In a small pan, roast the coriander seed until lightly browned. Then roast the poppy seeds for a minute until it gives off a nice aroma.
   
   
3. Heat oil in the pan, add the onions and saute until translucent. Grind the onions, coriander, poppy seeds, green chillies, and coconut with a little water to form a paste, and set aside.
   
   
4. Heat oil in a saucepan. Add cumin. As the cumin starts to brown, add curry leaves and fry for a second; then add the turmeric powder.
   
   
5. Add the ground masala and 2 cups of water and cook on medium heat for about 5 minutes.
   
   
6. Add the boiled vegetables with some salt and simmer for 5-7 minutes or until the raw flavor of the masala is gone.
   
   
7. Serve the chayote pear gravy curry with plain rice and pappadums or roti.

Related Recipes

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• Chayote Pear Chutney
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• Potato Gravy Curry
  
• Vegetarian Gravy Curries
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