I  planted a chuchu vine two years ago; the first year, it took off with great enthusiasm, climbing up and over anything in its path. By the middle of Autumn, it was covered in small white flowers, which sadly fell to the ground. This year, those white flowers turned into little buds, which grew into tiny, then small, then medium, then big chuchu. Lots of them! There are so many hidden amongst the leafage that when I think I have picked them all, I come away with another basket full a few days later!

~locally known as Chuchu, Seemebadanekaayi in South India, Chayote in Mexico and Choko in Australia~

chuchu palya

preparation  25 minutes

serves 2 – 3

Use heaped spoon measurements unless otherwise stated.

ingredients

2 Tbsp peanut oil

1 medium/360g chuchu

½ cup water

⅓ cup dried shredded coconut

1 tsp fine rock salt

1 tsp jaggery

¼ cup coriander leaves, chopped

voggarane

½ tsp black mustard seeds

1 Tbsp channa dal

⅛ tsp asafoetida powder

⅛ tsp turmeric powder

15 curry leaves

to serve

carrot palya (Instead of grating, cut the carrot into small uniform cubes. Add a ¼ cup of water and simmer uncovered until the water evaporates.)

yoghurt

spicy amla pickle

round brown rice

preparation

  1. Peel the chuchu and finely chop into small uniform cubes. Set aside.
  2. In a skillet, over medium-high heat, pour in the oil, add the mustard seeds and split the channa dal – fry until the mustard seeds pop and the channa dal starts to turn golden brown.
  3. Add the asafoetida, curry leaves, and turmeric and fry for a few seconds.
  4. Add the water and stir in chuchu, simmer uncovered for 10 minutes, then cover and simmer, stirring often for approximately 5 minutes or until the chuchu is cooked and water has been eliminated.
  5. Turn off the heat, and add the dried coconut, salt, jaggery, and coriander. Stir to combine.

variation

Towards the end of cooking, stir in ½ cup full-fat yoghurt.