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Chayote with Coconut/Thoran (SRC)

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Ingredients
  

  • 1 - 2 Tbsp coconut oil, olive oil or other neutral oil
  • 2 chayotes
  • 1 onion, thinly sliced (I used a yellow onion)
  • 5 cloves of garlic
  • 1 sprig of curry leaf (first choice) or 6-8 fresh basil leaves, thinly sliced
  • 1 green chilli or serrano, slit in half
  • 1/4 - 1/2 tsp ground tumeric (I love spices, I used the larger quantity)
  • 1/2 tsp mustard seeds (I used brown mustard seeds)
  • 1/4 tsp cumin seeds, slightly crushed with your fingers (optional)
  • squeeze of lemon or lime juice (Optional but I find it enhances the spices)
  • sea salt to taste
  • 1 -3 tbs grated or shredded coconut

Instructions
 

  • Wash and clean the chayote. Either spiralize OR and grate both chayote. I used this tool to spiralize.
  • Slice the onions, chop or mince the garlic fine and slit the chili in half
  • In a medium pan, heat oil over medium heat and splutter the mustard and cumin seeds.
  • Add the curry leaf (if using basil will add in later), onions, garlic and pepper and saute until onions are soft and translucent, about 4-5 minutes.
  • Add the grated/spiralized chayote, ground tumeric and salt to taste. Stir well, then cover and cook for a few minutes. Do not cook the chayote till soft, there should be minimal cooking to leave the crunchy texture. Stir in basil if using instead of curry leaves.
  • Garnish with grated/shredded coconut and a squeeze of fresh lemon juice. Season with salt to taste and more lemon as desired.
  •  Serve warm and enjoy