INGREDIENTS
- 2 medium size seemebadane kayi/chayote Chayote/Bangalore Brinjal/Chow Chow
- 1/2 tsp salt
- 3 TBSP fresh coconut
- 2 tsp unrefined coconut oil/any oil
- 1/2 tsp mustard seeds
- 2 green chillies (or)
- 1 serrano pepper (cut into half or small pieces)
- pinch hing
- 1 tsp urad dal
- pinch turmeric powder
- few curry leaves
- 1 to 2 TBSP water
- 2 TBSP chopped cilantro /coriander leaves
- Wash and cut the chayote squash to small pieces. If the skin is tender don't peel the skin. Same is with the seeds. If it is tender use it else discard. We will get around 3 cups of cut chayote.
- Heat the 2 tsp oil in a pan on medium heat. Once the oil is hot enough add mustard seeds, once it pops add hing and urad dal. Fry it until the dal turns golden brown. Then add chillies and curry leaves fry it for few seconds.
- Now add the cut chayote squash, turmeric powder ad salt.
- Mix it well. Add little water. Cover it and cook it for 5 to 8 minutes on medium heat or until the water evaporates. ( Stir in between to make sure it is not burning.)
- Finally add the chopped cilantro/coriander leaves and coconut.
- Mix it well and let it be on the stove for few seconds and then turn off.
Source: Food And Remedy
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