Chow Chow or otherwise known as Bangalore Kathrikai or Chayote vegetable is a common vegetable which is used down of south India. Rich is calcium,iron,magnesium etc.. a water based when cooked becomes transparent.
Ingredients:
1 bowl / 200gms- Peeled skin of Chow Chow
100 gms - Kadala parupu/ Channa Dhal
3 pcs - Dry Red chilly
2 inch - Ginger
1 pc - Tomato
(If, you don't like tomato you can use 1 small lemon size tamarind)
1 tbs - Til Oil/ Nalla Ennai (Can use any oil)
1/2 tbs - Asafatida
1 tbs - Salt to taste
Method / Vidhiee:
1. Peel the skin of chow chow and keep aside.
2. In a pan add some oil and roast the channa dal, dry red chilly, asafatida separately. Keep aside until the heat goes down.
3. In the same pan add in the roughly chopped tomato and skin removed ginger.
4. In a mixer add in the roasted channa dal, red chilly, asafatida, salt grind them well into a powder.
5. To it add the peeled chow chow peel, ginger, tomato.
6. Grind all of them together into a paste like consistency.
Serve with hot cooked white rice and ghee.
Ingredients:
1 bowl / 200gms- Peeled skin of Chow Chow
100 gms - Kadala parupu/ Channa Dhal
3 pcs - Dry Red chilly
2 inch - Ginger
1 pc - Tomato
(If, you don't like tomato you can use 1 small lemon size tamarind)
1 tbs - Til Oil/ Nalla Ennai (Can use any oil)
1/2 tbs - Asafatida
1 tbs - Salt to taste
Method / Vidhiee:
1. Peel the skin of chow chow and keep aside.
2. In a pan add some oil and roast the channa dal, dry red chilly, asafatida separately. Keep aside until the heat goes down.
3. In the same pan add in the roughly chopped tomato and skin removed ginger.
4. In a mixer add in the roasted channa dal, red chilly, asafatida, salt grind them well into a powder.
5. To it add the peeled chow chow peel, ginger, tomato.
6. Grind all of them together into a paste like consistency.
Serve with hot cooked white rice and ghee.
