Chayote squash curry (Ishkus) - Nepali Food Recipes

Chayote Squash Curry (Ishkus)

Chayote Squash Curry is a healthy, mildly sweet, and versatile vegetable dish often served with rice or roti. The squash has a mild, cucumber-like flavor that pairs well with coconut, lentils, and South Indian spices.

30-60min

Normal

Mildly Spicy

Ingredients

Ingredient 1

Ingredient 2

Ingredient 3

Ingredient 4

Ingredient 5

Ingredient 6

Ingredient 7

Ingredient 8

Ingredient 9

Ingredient 10

Ingredient 11

Ingredient 12

Ingredient 13

Ingredient 14

Ingredient 15

Ingredient 16

Directions

Peel the potatoes and cut them into cubes.

Peel the chayote squashes, remove the seeds and cut it into small cubes.

Finely chop the dried red chilies.

Finely chop the onions.

Heat the sunflower oil over low heat and roast the dried red chilies, the fenugreek seeds, the fennel seeds and the cumin seeds until fragrant and a dark golden color.

Add the onions and fry them until they are translucent.

Add the potatoes, the chayote squashes, the garlic paste, the ginger paste, the salt, the turmeric powder, the cumin powder, the red chili powder and the Timur powder (or Sichuan pepper). Mix well.

Cover and cook over medium heat for about 20 minutes, until the potatoes and the chayote squashes are tender.

Add the water. Stir and cook for 2 more minutes.

Ready! Enjoy! Serve with a hot or cold drink or a local alcohol. Can be a side dish alongside dal bhat/thali (steamed rice and lentils) and various meat/fish or vegetable curries. Can also be eaten with buckwheat porridge (dhindo), maize porridge (makai ko dhindo), dhikri, buckwheat rotis, rotis, puri and/or naan.

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