7 December, 2018

Corn Stuffed Christophene/Chayote

Name: Corn Stuffed Christophene
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 3 christophene/chayote squash; 3/4 cup corn (boiled); 2 Spring onions (chopped); 1/4 Capsicum (chopped); 5 leaves Coriander (finely chopped); 1 tbsp Milk; 3 tbsp breadcrumbs; 1 tsp thyme dry; salt and black pepper (to taste); 1/3 cup Mozzarella cheese (grated)

Comments : 21 Posted in : Accompaniments, Bachelor Recipes, Baked, christophene/ chow chow, Kid Friendly, Simple and Healthy Vegetarian Diet in Old Age, Thyme, Vegetable Sides, Veggie Bakes on December 7, 2018 by : ArchanaPotdar Tags: Accompaniments, Bachelor Recipes, Baked, Corn Stuffed Chayote, Corn Stuffed Christophene, Kid Friendly, Party Dishes, Simple and Healthy Vegetarian Diet in Old Age, Vegetable Sides, Veggie Bakes

Corn Stuffed Christophene/Chayote sounds exotic?

Corn Stuffed Christophene

To my Indian mentality, it does and so also the rest of the family. In fact, I fed it to them it was only towards the end Hubby caught on. 😀

This was last year when I was at home for about 2 months I went to the market and brought what in Kannada is called “seemebadnikai”. Hubby was not too happy but let me be.

In my maternal home, we make a dry vegetable with moong dal and it tastes quite good here no one likes it. This time I decided to make something different. I asked in our BM group and Mireille suggested I try this Corn Stuffed Christophene.

Chow Chow or Chayote, christophene or christophine, chocho, mirliton or merleton, chuchu, Cidra, Guatila, Centinarja, Pipinola, pear squash, vegetable pear, chouchoute, choko, güisquil, Labu Siam, Ishkus or Chowchow, Pataste, Tayota, Sayote is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.

Mir has said that raw chayote that might make your hand itch so handle with gloves.

I have made slight changes to suit the availability of ingredients for the original recipe visit Mir’s place. Also, I forgot about 5 coriander leaves it looks like I used 5 cups but no I used about 1/2 a cup chopped.

The reason why I am posting this recipe now is that I am participating in Bake-a- ton. We are a group of bloggers and every year in December Srivalli, our gang leader organises it. We bake and post 3 days a week. The only condition is baked!!! Do try it out and join the fun.

This is the first time I am joining the Bake-a-ton, in fact, I started on the basis of 1 recipe now I am posting long pending dishes tried out and whatever picture I can find.

Corn Stuffed Christophene

Corn Stuffed Christophene/Chayote

Serves: 6
Preparation time: 10 minutes
Cooking time: 50 minutes

Ingredients:

3 christophene/chayote squash
3/4 cup corn boiled
2 spring onions chopped
1/4 capsicum chopped
5 coriander leaves finely chopped
1 tbsp milk
3 tbsp breadcrumbs
1 tsp thyme dry
salt and black pepper, to taste
1/3 cup mozzarella cheese, grated

Method:

Peel christophene, cut it along the crevices in 2 and peel them there too. Remove the central core too.
In a pan add water and about ¼ tsp of salt mix.
Add the christophene add more water to cover the christophene and cook on high heat until tender, about 20 minutes.
Meanwhile, mix the corn, capsicum, coriander and spring onions in a bowl.
Add milk, breadcrumbs, thyme, salt and pepper. Stir well.
As soon as the christophene are done drain them and run cold water till they cool down.
Scoop out the flesh from inside, leaving about 1/2″ shell.
Chop the flesh and mix with the corn mixture. Check the seasonings.
Preheat oven to 180°C/350 F.
Fillchristophene with the stuffing and top with cheese.
Place in a lightly greased baking dish and bake for 30 minutes, until cheese melts.
Serve warm.

Corn Stuffed Chayote

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