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Iskus ko tarkari
Chayote and potato curry
इस्कुसको तरकारी (iskus ko tarkari): chayote and potato cooked dry with cumin, fenugreek and green chilli
Every hillside garden in the eastern hills, from Dharan up to Bhojpur, has an iskus vine rambling over the roof or a bamboo frame, and from late summer the pale green chayotes hang down by the dozen, so this simple dry curry appears on the table almost every day. The chayote is peeled, cut into chunks with a little potato and cooked in mustard oil with fenugreek, cumin, garlic, turmeric and green chilli until tender but still holding a crisp edge, with a splash of tomato for colour. It is mild, juicy and slightly sweet, the everyday tarkari beside dal, rice and a sharp achar, and it packs well into a tiffin box. The usual mistake is adding water, which turns the chayote watery and bland, as it releases plenty of its own juice. Chef's tip: oil your hands before peeling, because raw chayote leaves a sticky, tight film on the skin.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 chayote (iskus)peeled, cored and cut into 2 cm chunks
- 1 potatopeeled and cut into 2 cm chunks
- 2 tbsp mustard oil
- 1 /4 tsp fenugreek seeds
- 1 /2 tsp cumin seeds
- 3 cloves garliccrushed
- 2 cm piece fresh gingergrated
- 2 green chilliesslit
- 1 /2 tsp ground turmeric
- 1 /2 tsp red chilli powder
- 1 tsp ground cumin
- 3 /4 tsp salt
- 1 tomatochopped
- 2 tbsp fresh coriander (optional)chopped
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Method
0/6 doneStep 1: Heat 2 tbsp mustard oil in a wide pan over a medium-high heat until it just smokes, then lower the heat and add 1 /4 tsp fenugreek seeds and 1 /2 tsp cumin seeds; fry for 20 seconds.
2 minStep 2: Add 3 cloves garlic, 2 cm piece fresh ginger and 2 green chillies and fry for 1 minute.
1 minStep 3: Add 1 potato with 1 /2 tsp ground turmeric and stir-fry for 3 minutes until the edges turn golden.
3 minStep 4: Add 2 chayote (iskus), 1 /2 tsp red chilli powder, 1 tsp ground cumin and 3 /4 tsp salt and toss to coat.
2 minStep 5: Cover and cook over a medium-low heat for 10 minutes, stirring twice, until the potato is nearly tender; the chayote will release its own juice.
10 minStep 6: Uncover, add 1 tomato and cook for 3–4 minutes until the liquid has evaporated and both vegetables are tender. Scatter with 2 tbsp fresh coriander and serve.
4 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 3 g
- Carbs
- 21 g
- Fat
- 7 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does iskus ko tarkari take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
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