Mouth lickering Seembadnekayi gojju

Chayote Squash (Seemebadnekai) Gojju

This is one of my ajji's signature dishes. Mom didn't make it as much because Dad doesn't like Chayote Squash. Ajji often cooked with Seemebadnekai (Chayote Squash) and when we went to ajji's place for the summer holidays or any other time, if she had the squash on hand, we knew what was for lunch.

 

You will need:

1 Chayote Squash (Seembadnekai) cubed

3-4 Dry Red chillies

½ tsp Cumin seeds

¼ tsp Turmeric powder

1 tsp. Fried gram (Hurgadle)

5-6 tbsps fresh grated coconut

1 tbsp chopped corriander

½ onion, chopped

½ tsp Tamarind paste

2 tsp jaggery, powdered

¼ tsp Hing

¼ tsp Mustard seeds

Few curry leaves

1 tbsp Oil

Boil the chayote squash until soft and translucent. A piece should still hold shape when pressed gently between your fingers and not turn into mush. Grind red chillies, cumin seeds, turmeric, fried gram, coconut, jaggery and tamarind in a blender with sufficient water to make a smooth paste.

 

Heat oil in a pan. Add mustard and when it begins to splutter add the asafetida and then curry leaves. Now add the chopped onions and fry till they are soft.Add the prepared paste and cook for a few minutes till the mixture begins to simmer and the raw smell is gone. Keep stirring to avoid burning.

Now add the boiled squash, mix well. Season with salt. Add little water if required to make a gravy (gojju). Garnish with chopped coriander.

 

Chayote Squash Gojju, Tomato Rasam & White steamed rice

This is best eaten with hot rice and a little ghee. Also makes a great accompaniment for rice and yoghurt.