Chayote season in Meghalaya was my favourite time of the year, apart from the juiciest Khasi mandarins that would turn deep orange during the winter months. Mom would forage tender chayote leaves and tendrils and sautée them with yellow mustard.
Chayotes, pumpkins, tamarillo, heirloom ginger and mandarins thrive in the fertile region & its unique micro-climate makes our Lakadong Heirloom Turmeric absolutely magical. Here's another dish that was common in our household ~ sautéed chayote to be had with hot chapatis ~ not exactly how mom would make it but I tweaked the recipe to add some lovely fresh produce that I picked up from Andreas - the best green grocer in the UK.
~ Gather Your Ingredients ~
|2-3 medium sized tender Chayotes
|100 g Pink Fir Potatoes
|Loire Valley Ginger (2 inches)
|2 Red chillies
|2 tsp Lakadong Turmeric [Add to cart]
|1 tsp Cumin
|Salt to taste
~ Preparation Instructions ~
1. Cut the potatoes & chayotes in wedges, ginger julienned.
2. Heat a pan over a medium heat and add a tablespoon of ghee. Add the ginger and let it sizzle until crisp, then set it aside.
3. In the same pan, add 1 tsp cumin, allow it to pop before adding the potatoes. Sautée the potatoes separately until cooked and slightly charred around the edges. Remove the potatoes from the pan and keep them aside.
4. In the same pan, add another tbsp ghee, add 1 tsp cumin, sliced red chillies & the remaining ginger to the pan. Then add the chayote & sautée gently. Add 2 tsps lakadong turmeric & salt to taste. Continue to toss the chayote until tender & crisp.
5. Add the potatoes back in, mix well until all the flavours are combined.
6. Garnish with the ginger crisps & serve hot.