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I never understood why chayote is called bengaluru vankaya (literally translated as Bangalore brinjal) in telugu. I know for a fact that it is no where close to brinjal family, but I’m not sure of its relation with Bangalore. May be one of you can let me know the connection if you happen to know. Anyway, the only way I used to cook chayote was sautéing the pieces in little bit of oil (it doesn’t need a whole lot of oil) and add grated coconut at the very end. But I learnt from various blogs that it can be cooked...