Dry Curry, Sizzling Tastebuds

Chow chow poriyal / Palya

Chow-Chow or “seeme badhane kaayi” in Kannada – this is one favourite vegetable of my entire family 🙂 Very versatile, it lends both volume and texture to various dishes – kootu, curry, thogayal (chutney), kurma etc. Simple to make, presenting below a simple Chow Chow Poriyal / palya that can be cooked in under 15 mins.

        Preparation time : 10 minutes

Cooking time : 5 – 7 mins

Ingredients: (serves 4)

·         Chow-chow (or Chayote )- peeled and chopped – 2 cups.

Pin·         Oil – 1 tbsp

·         Mustard seeds – 1 tsp

·         Urad dal – 1 tsp

·         Channa Dal – 1 tsp

·         Dry Red chillies – broken – 2

·         Curry leaves- 1 sprig + fresh coriander

·         Asafoetida – ½ tsp

·         Salt to taste

·         Fresh Coconut – optional – 2 tsp.

Method:

a)      Boil the chopped chow chow in water in a covered vessel till ¾ cooked. If you are using a pressure cooker, wait only for 1 whistle.

b)      In a skillet, add oil. When hot, add mustard seeds and hing + curry leaves. When  mustard stops spluttering, add the dals one by one and stir till dals are slightly browned.

c)       Now add  boiled Chow chow vegetable. Toss slightly. Stir in coriander and add salt. Do not over cook / mash up the vegetable. Add the coconut and turn off the stove.

d)      Transfer into a serving dish. Tastes best when hot !

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