Chow-Chow Poriyal/Curry

How to make Chow-Chow Poriyal/Curry

(Chow-Chow is also known as Chayote Squash or Bangalore Brinjal)

            The Chow-Chow is usually used in Sambar or Kootu in South India. This is not a usually prepared in south Indian homes, but is a very tasty recipe. I would say, the ingredients & the way it's used in the recipe, bring out the flavor of this squash, best. The flavor of the chillies and spices hit your taste buds first, and when you bite into it, you find it mildly sweet & juicy. The peel can be saved to make a chutney, if you like; that can be an accompaniment for Idli, Dosa & Upma varieties.

Ingredients:

3 large Chow-Chow's - Peeled, Cored & Cubed
1 Tsp - oil
salt to taste
1 Tsp Mustard seeds
1/2 Tbsp Jeera/Cumin seeds
1-2 dry red chillies
2 Tbsp Fresh Grated coconut

• Wash, peel the Chow-Chow, cut them into 4 pieces & discard the pit/seed (although, FYI the pit & the peel can be consumed, but with this recipe). Cut the Chow-Chow into cubes.
• Heat 1/2 tsp of oil, after removing most of the seeds from the red chillies & add the chillies to the oil & roast until it gets aromatic. Remove & set aside.
• Heat the pan with the remaining oil, add the mustard seeds; once it splutters, add the cubed Chow-Chow, salt, 1/4 cup of water (just enough to steam), cover & cook on medium heat for about 5-8 minutes until it's cooked firm.
• Meanwhile, grind the fresh coconut, roasted red chillies & the cumin seeds coarsely, preferably without adding any water (you don't want a fine paste).
• When the Chow-Chow is cooked enough, add the ground mixture; stir & turn off the heat.
• Serve with any Indian Meal/Platter.