Chow Chow Lalya

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Mysore Style CookingChow chow is also known as choko or chayote and is sometimes used in sweet dishes as well as savory dishes.

  • Yield: 2 Servings


  • 2 Tbs bengal gram dhal (split)
  • 500 g (17 oz) chow chow
  • 250 ml (8 fl oz) water
  • salt to taste
Ingredients for ground paste
  • ¾ cup coconut, grated
  • 1 em (½ in) piece cinnamon
  • ¼ tsp red chilli powder
  • ¼ tsp coriander powder
  • ¼ tsp turmeric powder
  • 2 Tbs oil
  • ½ tsp black mustard seeds
  • 1 pinch asafetida
How to Make It
  1. Wash the bengal gram dhal in water, then cover with fresh water and leave to stand for 1 horur. Drain and set aside.
  2. Wash and peel the chow chow. Remove the seed and chop the flesh into small pieces. Set aside.
  3. Grind the five ingredients for the paste with a little water until smooth. Set aside.
  4. Prepare the tempering by heating the oil over a low heat in a heavy-bottomed pot. Add the black mustard seeds, and when they start to splutter add the asafetida.
  5. Add the soaked bengal gram dhal, fry for a few seconds. Then add the chow chow, ground paste and salt to taste and mix well. Add the water, cover with the lid and cook for 10 minutes. Remove lid and stir well. If the chow chow seems dry add a little water and cover with the lid again and cook for another 10 minutes, or until the chow chow becomes tender.
  6. When it is ready, transfer to a serving bowl.

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