Iskut (chayote) with greens
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Chayote squash and its tender shoots boiled or lightly stir-fried, a staple vegetable of Mizo kitchens.
Region: MizoramOccasion: EverydayTime: 20 minServes: 4Vegan
Ingredients
- 2 chayote (iskut), peeled and sliced
- 1 cup tender chayote shoots or leaves
- 1 tsp oil (optional)
- 2 garlic cloves, crushed
- 2 green chillies
- Salt to taste
Method
- Boil the chayote slices in a little salted water for 5–6 minutes until just tender.
- Add the shoots and cook 2 minutes more. Drain, keeping a little water.
- If you like, heat the oil, fry the garlic and chillies, and toss in the vegetables.
- Serve with rice and chilli chutney.
History
Chayote grows easily on Mizo hillsides, and Mizoram is known for growing it in large amounts and selling it to other States.
Significance
Both the fruit and the shoots are eaten, making iskut a cheap and dependable vegetable through much of the year.