👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F). Grease and flour a loaf pan or a round cake pan.

2. 2

   Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

3. 3

   Add minced garlic and grated ginger to the skillet. Cook for another minute until fragrant.

4. 4

   Stir in the grated chayote squash and carrots. Cook for about 10-15 minutes, stirring occasionally, until the vegetables are tender and most of the moisture has evaporated.

5. 5

   Add turmeric, cumin, and coriander powders, salt, and pepper. Mix well and cook for another 2 minutes.

6. 6

   Remove the skillet from heat. Let the vegetable mixture cool slightly.

7. 7

   In a separate bowl, whisk together the flour, eggs, and milk until smooth.

8. 8

   Add the cooled vegetable mixture and chopped fresh coriander to the flour-egg mixture. Stir to combine thoroughly.

9. 9

   Pour the batter into the prepared pan and spread evenly.

10. 10

    Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.

11. 11

    Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.