Ingredients
Scale
- 2 medium sized chow chow, diced
For the ground masala
- 2 teaspoon Oil
- 1 cardamom
- 1 clove
- 1 small tiny piece cinnamon
- 2 teaspoon fennel seeds
- 2 medium sized onions
- 6 cloves garlic
- 1 sprig curry leaves
- 2 medium sized ripe tomatoes
- 1 teaspoon salt
- 1/4 teaspoon pepper powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 2 teaspoon coriander powder
- 1/2 cup freshly shredded coconut
For the seasoning
- 1 teaspoon oil
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 2 sprigs curry leaves
Instructions
- Boil the diced chow chow / chayote squash in 2 cups of water until tender. Set aside.
- Heat oil in a kadai and add in one cardamom, one clove and a very small piece of cinnamon. Add in 2 teaspoons of fennel seeds (sombu). Fry on low flame until lightly brown. Add in the onions, garlic and curry leaves and fry till the onions are soft and they are slowly starting to brown.
- Add in the tomatoes and salt. Add in the turmeric powder, pepper powder, chilli powder and coriander powder. Fry for a good 5 minutes on medium flame until the tomatoes are nicely cooked. Once the tomatoes are cooked, add in the freshly shredded coconut and fry for 2-3 minutes. Remove off heat. Grind this mixture to a smooth paste in a blender / mixie. You can add up-to 2 cups of water while grinding. Grind it to a very fine paste. Set aside.
- Heat oil in a pan and add in the fennel seeds, cumin seeds and a few sprigs of curry leaves. Let it splutter. Add in the ground paste and add water if the mixture is very thick. Add in the cooked chow chow and let the mixture come to a boil.
- Remove off heat and serve hot with rice.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: South Indian