Spiced Chayote and Peas

• 1 pound (about 2) chayotes
• 1/4 cup vegetable oil
• 1 teaspoon golden mustard seeds
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup ( 1/2 stick) butter
• 1 teaspoon coriander seeds
• 1/4 teaspoon fenugreek seeds
• 2 small red bell peppers, diced (1 1/2 cups)
• 1 ounce cilantro, leaves picked off ( 1/4 cup) and stems chopped (2 tablespoons)
• 1 cup frozen peas, thawed

1. Peel the chayotes with a vegetable peeler and cut into quarters.
2. Core and cut each quarter lengthwise in half.
3. Chop crosswise into 1/2-inch-thick chunks.
4. In a large wok or skillet, heat the oil over medium-low heat until it becomes runny and starts to shimmer.
5. Drop in a mustard seed; if it floats and starts to sputter, the oil is ready.
6. Stir in the rest of the mustard seeds and cook until they are light brown and fragrant, 1 to 2 minutes.
7. Toss in the chayote and stir constantly for 3 minutes.
8. Add the salt and sugar and cook, stirring occasionally, for another 3 minutes.
9. Add the butter, coriander, and fenugreek.
10. Cover and simmer for 5 minutes, or until the chayote is almost cooked through.
11. Add the bell peppers, cover, and cook until they release their juices, about 1 minute.
12. Add the cilantro stems and peas and stir.
13. Simmer until the peas are heated through and the chayote is tender and cooked to your liking (bite into a piece to test), about 3 minutes.
14. Dont simmer the peas for too long or they will overcook and turn dirty green.
15. Taste and add more salt or sugar if desired.
16. Transfer to a serving platter.
17. Garnish with cilantro leaves and let the dish sit for at least 5 minutes to allow the flavors to meld before serving.
18. Enjoy this dish with whole-wheat tortillas available at Latin markets or specialty markets.

chayotes, vegetable oil, golden mustard seeds, salt, sugar, butter, coriander seeds, fenugreek seeds, red bell peppers, cilantro, frozen peas

Taken from www.cookstr.com/recipes/spiced-chayote-and-peas (may not work)