Bengali-style Chili-Mint Chayote – Sybaritica

This Bengali-style Chili-Mint Chayote recipe is a great vegetable side dish blending the sharp taste of Mustard Oil with Chili and Mint.

• 2 Cups diced Chayote Squash
• 4 or 5 dried Kashmiri Chillies
• 1 Tbsp. Brown Mustard Seed.
• 1 Tbsp. Coriander Seed
• 1 Tbsp. Fennel Seed
• 1 pinch Cardamom Powder
• 1 Medium Tomato de-seeded and diced
• 2 Tbsp. shredded Fresh Mint.
• 2 Tbsp. Mustard Oil
• 2 Tbsp. Vegetable Oil.

• Marinate the Chayote with the Salt and Lemon Juice for at least twenty minutes.
• Cut the dried Chillies into 1cm sections and discard the seeds.
• Grind the Coriander and the Fennel Seeds together and mix with the Cardamom powder.
• Heat the two Oils over a high flame and temper the Mustard seeds and the Chili.
• Stir in the ground spices and stir until the aroma rises.
• Add the Tomatoes and a quarter cup of water, then cook until almost all the water is evaporated.
• Add the Chayote followed by the Mint and cook just until all is heated through.
• Allow to cool before serving as a side dish.