For a person who never cooked chayote or chow chow aka Bangalore Vankaya, I started liking it and making more dishes with this as the main ingredient. This particular recipe is both a curry and a dal combined in one; that’s what I feel. Mix it with hot rice with a little bit of ghee and it is a taste of yummmm ! You must try it too.
Chow chow pieces – 150 gms
Yellow moong dal – 2 tbsp.
Chana dal – 2 tbsp.
Onion – 1 chopped
Tomato – 1 chopped
Coconut grated – 4 or 5 tbsp.
Cumin seeds – 1 tsp.
Green chillies – 2
Peppercorns – 4
Turmeric – ¼ tsp. + ¼ tsp.
Hing or Asafoetida – ½ tsp.
Garlic – 3 cloves
Oil – 2 tbsp.
Mustard seeds – ½ tsp.
Urad dal – ½ tsp.
Curry leaves – a few
Coriander – 2 tbsp.
Red chilli – 1 or 2
Salt to taste
- Wash and soak both dals for an hour.
- In a pressure pan, add in the dals, chow chow pieces, salt, hing and turmeric together with 1.5 to 2 glasses of water. Mix well.
- Let it come to a boil. Add in the garlic cloves. Mix and close lid. Pressure cook for 3-4 whistles. Keep aside.
- To make the masala paste, grind together the coconut, green chillies, pepper and cumin seeds with some water. Keep aside.
- In a kadai, add in the oil and once hot, put in the mustard seeds and urad dal. Once it splutters, add the curry leaves and red chilli. Mix well.
- Now add in onions and fry till translucent.
- Next add in the tomato pieces with turmeric and little salt. Cook till soft.
- When this mixture comes together add in the dals, cooked vegetable and the masala paste. Mix well. adjust salt. Add some more water to get the desired consistency.
- Cover and cook for few minutes. Lastly add in chopped coriander and stir. Remove into a serving bowl.
A few easy and slightly different recipes using chow chow are…