Chow chow / Chayote is popular in South Indian cuisine. It is popularly referred as 'Bangalore brinjal' and is used in vegetable stews. Chayote is originally native to Mexico, but has been introduced as a crop worldwide. This is a simple kootu that can be prepared in no time but it taste awesome.
- 1 no – Chow chow / Bangalore brinjal (cut in to tiny blocks)
- 1/2 cup – Split green gram / Paasi paruppu/ yellow dhal
- 1/4 tsp – Turmeric powder
- 1 tsp – Lemon juice
- Salt to taste
- 2 tbsp – Coconut grated
- 1 tsp – Cumin seeds
- 1or 2 nos – Dry red chillies/ Green chilies
- 1 tbsp – Oil
- 1/4 tsp - Mustard seeds
- 1/4 tsp – Split black gram
- 4 or 5 nos – Curry leaves
- 1 pinch – Asafoetida
- Grind items given in the list “for grinding” to a smooth paste, set aside.
- Cook split green gram/ paasi paruppu in a vessel with enough water until 3/4 done. Then add chow chow along with turmeric powder and salt, cook until vegetable is well cooked.
- Then add the ground masala paste and cook until everything is cooked completely. Finally squeeze some lemon juice and season with items given for seasoning.
- Serve hot with white rice and pickle.
- You can also pressure cook paasi paruppu instead of directly cooking on vessel. I always prefer direct cooking, because I do not like the stickiness while preparing on cooker.
- If you think the kootu is too watery, then make a paste with rice flour and water and add it to the kootu.
- Do not avoid lemon juice, because it brings out the real flavor of this kootu.