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ikush ko tarkaari (chayote squash-nepal)

(1 rating)
Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

Chayote can cause skin irritation when peeling or cutting, so use latex gloves, or peel under running water.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For ikush ko tarkaari (chayote squash-nepal)

  • 2 Tbsp
    vegetable oil
  • 1/4 tsp
    fenugreek seeds
  • 1/2 tsp
    brown mustard seeds
  • 4 md
    fresh chayote, peeled, seeded and thinly sliced
  • 2 clove
    garlic, minced
  • 1 Tbsp
    minced fresh ginger
  • 1 tsp
    ground cumin
  • 1/2 tsp
    salt
  • 1/2 tsp
    cayenne pepper
  • 1/4 tsp
    ground turmeric
  • pinch
    asafetida (optional)

How To Make ikush ko tarkaari (chayote squash-nepal)

  • 1
    Heat oil in a medium size saucepan over medium-high heat. When oil is hot, but not smoking, add fenugreek and mustard seed and fry until fenugreek darkens and mustard seeds start to pop, about 5 seconds.
  • 2
    Add remaining ingredients and cook, stirring constantly, for 5 minutes. Reduce heat to medium-low, cover pan, and cook stirring when needed, until chayote is tender but not mushy, about 20 minutes.
  • 3
    Serve.
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