This recipe of chayote yogurt curry embodies richness of fresh coconut, creamy yogurt and doesn’t involve too many spices and preparations which is why I always love making this curry. And it wouldn’t be fair if I don’t even speak about Chayote, a lovely green colored veggie which needs scraping to peel it off. Yes it’s outer skin is so uneven that you cannot remove the skin off using a peeler.
But one thing to admire about chayote is: it gets cooked very fast to tender, soft chunks. So you cannot make it sit on stove for long as you are held up with another parallel cooking. And obviously I am obsessed to use chayote in curry and it’s skin in making chayote peel chutney whenever possible as it reduces my cooking time considerably.
Chayote yogurt curry is chunks of cooked chayote in coconut plus green chilly puree. As you put the chayote pieces to cook in water topped with turmeric powder, you can directly head on to get ready with coconut puree. Fresh coconut, green chillies and little raw rice is ground to fine puree to get combined with chayote. Let it get going till boiling stage then you have to help it with whisked fresh yogurt.
Final but not an optional step is tempering chayote yogurt curry with an aromatic cumin+fenugreek flavored seasoning. When you finish the curry with this wonderful seasoning it’s the aroma that drags you to the dining table.