Thursday, July 17, 2014

Gurkha Thee Pajun Chet

Squash with Shrimp
This uses the same recipe as KHAYUN THEE NGA CHAUK CHET but replaced eggplant with bottle gourd or gurkha thee (chayote squash).  


2 bottle gourd or 4 chayote squash, peeled & chopped
4 Tbsp. vegetable oil
2 large onions, peeled & sliced
6 cloves garlic, sliced
1 tsp. chili powder or Kashmiri mirch
2 medium tomatoes, diced
8 oz. medium shrimp, peeled & deveined

1 tsp. chicken concentrate or bouillon 
2 green chilies, diced
1/2 cup (4 oz.) cilantro, chopped
salt to taste


  1. Heat 4 Tbsp. oil in a skillet over medium-high heat.
  2. Fry garlic & onions for 5 minutes, add tomatoes & simmer until oil resurfaces.
  3. Make a well in the center of the pan, pour in 1 Tbsp. oil & chili powder.
  4. Add vegetables and salt, stir well and cover.
  5. Simmer over medium heat for 15 minutes or until vegetables are cooked.
  6. Add shrimp, stir well and simmer for 5 more minutes.
  7. Garnish with cilantro and serve on a bed of steamed Basmati rice.

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