Chow chow or Chayote is a very versatile vegetable, one which takes on the flavour of the ingredients that you use to enhance it. I make a chow chow chutney which BB loves, but this time I added some ginger to it, to add some kick to the chutney. This went very well with rava idlis which I made and will go well with other south Indian dishes like idlis and dosai.
- 1 chow chow or chayote
- 1 cup grated coconut
- 1-2 inch piece of ginger, for peeled
- 1 tsp urad dal
- 1 tsp chana dal
- 1 tsp mustard seeds
- 6-7 dried red chillies
- 1 small lime sized ball of tamarind
- 1 tsp oil
- Salt to taste
- Peel the chayote and remove the inner seeds. Chop them into small bite-sized pieces and keep aside
- In a pan heat oil and when warm, add the mustard seeds. When the mustard seeds splutter, add the urad dal and chana dal.
- Add the dried red chillies and let it brown slightly. Add the ginger and let it brown for a few seconds. Add the tamarind and let it cook for a couple of seconds.
- Now add the chopped chayote and a bit of salt and let it cook till the chayote has completely cooked.
- Remove from the flame and keep aside and let it cool completely.
- In a blender, blend the chayote with the coconut and blend well till it becomes a smooth paste. Add salt if needed.
- Serve with any bread, flatbread or idli, dosai etc.