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