Cayote squash palya (upkari)

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                                                                    Ready to serve cayote squash palya/upkari

Time taken: 30 minutes

Serves: 8-10

Cayote squash in english is Seeme thoushe in konkani and Seeme badnekayi in kannada a vegetable which is available almost all the year round.  It belongs to the squash family and can be used in stir fry, sambars, kurma etc.  Actually as we consume the tender leaves and shoots of the other squash plants the stem and leaves of this plant  can also be consumed i believe. This veggie is actually cooked and taken care to see that it is not over cooked and is crispy when done.  W heather cooked or raw it is a good source of vitamin c.  Here goes the simple recipe of palya which is even loved by kids!!!

What you need to have:

  1. Chopped cayote squash- 6 cups

2. Chopped potatoes – 1/2 cup

3. Mustard seeds – 1 and 1/2 teaspoons

4. Black gram dal – 1 and 1/2 teaspoon

5. Cumin seeds – 1 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Green chili – 2(normal spice)

8. Asafoetida powder – 1 teaspoon

9. Salt -as needed

10. Sugar -1/2 teaspoon

11. cooking oil – 2-3 teaspoons

12. Fresh grated coconut – 2-3 tablespoonsDSCN0804                                                                      Fresh cayote vegetable

                                                                       Ingredients of seasoning & garnishing DSCN0668
                                                                  Chopped cayote squash vegetable

What you do with what you have:

1. Chop the cayote squash vegetable fine, slit green chili, and grate coconut and keep it aside.

2. Place a wide pan with 2-3 teaspoons of cooking oil in it on medium flame.  When heated, add mustard seeds to it.  Once it starts to splutter add blackgram dal to it.  Once it starts frying add cumin seeds, asafoetida powder, curry leaves and turmeric powder to it.  DSCN0670                                                                        Sesaoning in progress

3. Add chopped cayote squash to it along with salt, sugar and close it with a lid simmering the flame.DSCN0671

                                                                    Chopped cayote veggie with salt, suagr being added

4. When done, transfer it to another bowl for a closer view of the dish. As usual yummmmmmmmmmmmmm!!!!Enjoy with rice and rasam/dal.
DSCN0675                                                                          Ready to serve cayote squash palya 

Serves : 8-10 

Time taken: 30 minutes

 Good to remember:      1.  Use tender vegetable for the dish as it tastes better and also cooks well.

2. I have added potatoes to just mix up .  It gives a unique flavour to the dish.


3 thoughts on “Cayote squash palya (upkari)

    how to prepare vazhaithandu soup /rasam for rice - said:
    September 19, 2015 at 4:46 pm

    […] Cayote squash palya (upkari) […]

    Street food restaurants in Chennai said:
    January 25, 2018 at 7:07 pm

    Thanks for sharing this nice food with the preparation method.

    […] Cayote squash palya (upkari) […]

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