Total Calories: 555
1. Heat the oil in a medium nonstick wok or saucepan over medium-high heat and add the mustard and cumin seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides.
2. Add the red chili peppers, curry leaves, chayote, turmeric, and asafoetida, and cook, stirring, about 2 minutes. Then add the salt and water, cover the pan, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the chayote is soft, 15 to 20 minutes. Transfer to a serving dish, mix in the cilantro, and serve.
VARIATION: Cook 1 large, thinly sliced onion until golden or lightly cook halved cherry tomatoes and add to the dish as a garnish.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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