Chayote Squash And Potato Indian Stir-Fry

Chinese stir-fry recipes make use of garlic, ginger, and brown sauce, whereas Indian stir-fry recipes rely heavily on herbs and spices to develop a deep aromatic flavor and add a jolt of heat. When I have a craving for Indian cooking, two spices that are no stranger to my wok instantly come to mind - cumin and coriander seeds. They are the essential ingredients in most curry recipes, but they also pack a punch to any cooking, not to mention that nutty and peppery flavor which I enjoy so much. Instead of my ethnic preference for kaffir lime leaves or curry leaves which are prevalent in most Malaysian spicy foods, I'm going to use fenugreek leaves for a change this time. This Indian herb can be found in any Indian grocery market labeled as Kasuri Methi. I add the herb at the last stage of cooking to lend a light herb-y note alongside the rich cumin and corriander flavor.

I like using potatoes when cooking Indian food because they absorb the aromatic flavors of the herbs and spices well. But they can be a little heavy on the starch sometimes so I'm going to balance the equation with a lighter vegetable - the Chayote squash. This pear-shaped squash has about the same texture as a potato, but it has a lighter cucumber-y taste. In Cantonese cuisine, the Chayote squash is known as Hup Jeong Gua, which literally translates to "closed palms squash" because of its appearance. There are not many chayote squash recipes in Chinese cooking. But just as any other squash, they taste great in any stir-fry, deep fry, or soup recipe.

If you have got leftover roast chicken, like I did from my --- and some tortilla wraps, you can even improvise this Chayote Squash Stir-Fry recipe into an Indian-style Burrito.

Ingredients :
1 Chayote squash ( cubed )
1 large Russet potato ( cubed )
1 tsp minced ginger
Red bell pepper strips
2 tsp curry powder ( used to marinate the cubed chayote squash and potatoes )
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp fenugreek leaves
salt and sugar to taste
water

Method :
1) Saute minced ginger, cumin seeds and coriander seeds until fragrant.
2) Pan fry the marinated potatoes until browned, add the marinated chayote squash in, mix well and stir fry for 2 minutes.
3) Add in the fenugreek leaves, continue stir frying for another 30 seconds.
4) Dash some water in, cover and simmer for an additional 5-10 minutes OR until all fully cooked.