Seemebadanekayi Saagu | Chayote Squash Curry
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
 
Tasty side dish for chapathis/rotis, seemebadanekayi curry
Ingredients
  • 1½ Cup diced seemebadane kayi/chayote squash
  • ¼ Cup grated coconut
  • 2 Tbsp roasted chana/puthani/fried gram/hurigadale
  • 1-2 dry red chilli
  • ¼ tsp jeera
  • 1 pinch hing/asafoetida
  • ½ Tbsp gur/jaggery
  • 1 Tsp tamarind paste or ½ Tbsp tamarind pulp
  • ½ Tsp turmeric/haldi
  • Salt to taste
  • Water to grind and make gravy
  • ½ lime
  • Chopped coriander
For Tadka:
  • ½ Tbsp oil
  • ½ Tsp mustard
  • 4-5 curry leaves
  • 1 pinch of hing/asafoetida
Method
  1. Boil diced seemebadanekayi in water till soft
  2. In a mixer jar, add roasted chana/puthani, jeera and broken dry red chilli
  3. Add hing, jaggery, tamarind paste
  4. Add grated coconut, about 2 Tbsp water and grind into a paste
  5. Add this paste in a pan and bring it to a light boil
  6. Add salt and turmeric
  7. Add boiled and cooked seemebadanekayi. Mix well
  8. Make tadka with oil, mustard, curry leaves and hing. Pour over curry. Adjust consistency
  9. Add chopped coriander on top
  10. Serve hot with chapathis/rotis with a lime wedge on the side
Notes
Add classic saagu spices like cinnamon, pepper while grinding the paste for extra flavour punch

Adjust chillies and spices as you want

Squeeze in lime juice while making paste for extra flavour

Add boiled green peas if you want

Roasted gram/chana/puthani makes the gravy/curry thick and consistent and also balances the flavour
Recipe by Food Of Interest at https://foodofinterest.com/seemebadanekayi-saagu/