Chayote squash curry I Seemebadne kai palya

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Preparation Time : 30 min Cooking Time : 15 min Serves : 4

Chayote squash curry is a healthy and tasty curry to serve as a side dish for rice or roti’s. A traditional curry made in south Karnataka popularly known as Talda in rural Kannada, a regional Karnataka recipe usually prepared around Mysore region. Seemebadnekai (chayote squash), soaked channa dal, potato, brinjal is used in preparing the curry with coconut and aromatic spices makes the curry delicious and also a perfect curry to serve with rice or roti’s. 

 

Ingredients:

Seemebadnekai (Chayote squash) – 1 medium

Brinjal (egg plant) – 2 no’s

Potato – 1 medium

Chana dal – 1/2 cup

Salt

For seasoning –

Mustard – 1/4 tsp

Curry leaves – 1 spring

Onion – 1 medium chopped

Oil – 2 tbs

To grind –

Coconut – 1/2 cup grated or chopped roughly

Onion – 1 small chopped roughly

Garlic – 5 cloves

Ginger – 1/4 inch

Clove – 2 or 3 no’s

Cinnamon – 1 small stick

Poppy seeds – 1/2 tsp

Roasted gram – 1 tsp

Coriander powder – 1 tsp

Chilly powder – 1 tsp adjust to your taste

Turmeric powder – 1/4 tsp

Tomato – 1 medium

 

 

 

 

Method:

Soak chana dal for 30  min.

Peel the skin of chayote squash, remove the seed in it, chop it, immerse in water, peel the skin potato chop it and also chop brinjal immerse in water and keep ready.

Heat a pressure cooker pan by adding oil in it, when it is hot add mustard, allow it to splutter in oil, add curry leaves and chopped onion, saute until it turns to translucent,

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Add all the chopped veggies and soaked chana dal saute in oil, make a low flame,

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Add all ingredients to grind except tomato, blend it to a paste by adding enough water to grind, finally add tomato and blend it to a smooth paste.

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Add it to the veggies,  saute, add water (about 1 cup)combine to a gravy in consistency, add salt to taste. Close the lid of the pan and cook it for 1 whistle,

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When the pressure of the cooker settles down by its own, open the lid bring the curry to boil for 5 min bring the curry to gravy (thick) in consistency. Remove from the flame. Rest for 10 min before you serve.

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Traditional Seemebadnekai Talda is ready to Serve as a side for rice or roti’s.

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Goes good as a side dish with Vegetable sambar , Soppina saaru , Maskai saaru

Note –

You can also add bottle gourd or snake gourd in preparation of this curry.

Always prefer to add little quantity of spices which makes mildly spicy and tasty curry.

 

 

 

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