Chayote Squash

Chayote Squash (a.ka Chow Chow or Bangalore Kathirikkai to us Tamil folks)...a wonderful vegetable.

Benefits: High on folic acid, Vitamin C, zinc and fiber (...) Health: Folic acid helps reduce homocysteine which in turn helps reduce the risk of heart disease in men and women. Another use is for women expecting a baby and in early stages of conception. And if you are used to being a home doctor, you probably know Vitamin C is helpful in improving the human immune and cardiovascular system, amongst others. Zinc is helpful in improving appetite, taste and smell, immunity, and healing sores. And to the narcissus amongst us - it leads to underdeveloped male sex organs and retarded growth.

Now, for a wonderful dishes out of chayote squash, Tamil ishtyle!
* Peel three medium sized squashes. DO NOT throw away the peels, store them away for the time being. Dice the squashes into about half-inch cubes. Remember to core the squash and throw away the center seed core.
* In a saucepan, add 1 tbsp oil, some mustard, some jeera, four or five whole red chilies, four or five curry leaves and let it splatter. Once the smell of fried mustard is in the air, add the squash, and if you prefer, add 1/4 tbsp of turmeric and let it cook on medium-to-slow till the veggies are soft. If the veggies are ready before the lentils, turn off the heat to prevent over-cooking.
* In the meanwhile, pressure cook to three whistles, 1.5 to 2 cups of lentils (tuvar dal) with about 3.5 to 4 cups of water and a pinch of asafoetida and turmeric.
* After allowing the lentils to settle for about ten minutes, remove from cooker and mash to a thick gravy.
* As and when the vegetables are ready, add the lentil gravy, about 1.5 tbsp of ground coriander powder, or garam masala, or curry powder (per preference).
* Let stand for about half hour or until the ensemble becomes cooked and homogenous. Add salt to taste, garnish with coriander leaves and serve with rice or nan.

Here's the bonus dish:
Remember the peels of chayote squash you put away earlier?
* Now, cut up a small onion into small pieces (not too fine mind you, because they are going to be blended anyway).
* In addition, cut up about 1 inch cubes out of two tomatoes, and chop up a bulb of fresh garlic and a half-inch long piece of fresh ginger. (or you can replace with the commercially available ginger-garlic paste)
* Fry the onions in two tbsp of oil, along with about four red chilies, the chopped ginger and garlic (or the paste if you please).
* When the onions are translucent, add the tomatoes and let it cook for about five to seven mins.
* Then, add the peels to the mix, add salt to taste and let that cook for about ten or twelve minutes on medium to medium-high.
* Let mix cool and then blend to a paste with enough water for whipped-cream-like consistency
* Serve with rice or nan, or plain dosa.