Iskus (Chayote)
どんなスパイスも優しく受け止める！ネパール家庭の万能「緑の瓜」
Description
A gourd native to Central/South America, but so familiar it grows wildly with vines in yards across Nepal from rural to urban areas. Same as JP 'Chayote' or Chinese 'Fo Shou Gua'. Features juiciness and crunchiness like a cross between daikon and winter melon. Utterly quirk-free, showing peak potential as a curry (Tarkari) ingredient.
Classification: Vegetable, Gourd, Curry Ingredient, Crunchy
Shops selling Iskus (Chayote)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- [Authentic Recipe]
- [Iskus ko Tarkari (Chayote Curry)]: Peel slightly thick (beware: sap under skin can cause skin irritation), remove center seed, dice bite-sized. Heat cumin/turmeric in mustard oil, fry Iskus with onion/tomato, and simmer with a little water until fluffy yet crunchy.
- [Young Shoot (Munta) Stir-fry]: Not just the fruit; the tender vine tips (Munta) are also fried with garlic as Saag (greens) (very delicious).
Learn more Substitutes, pairings, tips
Key spices
Cumin、Turmeric、Tomato sourness
Substitutes at Japanese supermarkets
Can substitute with JP 'Daikon', 'Winter Melon', or 'Zucchini'
Pairing
Potato / Rice / Roti
Trivia
So integrated into Nepali daily life they say, 'Nothing in the fridge, but there's Iskus in the yard, let's make curry'. Resistant to disintegrating, making it an excellent 'bulking agent' braised with meat like chicken or mutton.
Eating tips & etiquette
Make into curry with potatoes (Aloo) and pour over rice. Spice flavors easily permeate to the core, overflowing with juicy broth when chewed.
Allergen
None