Chow chow Kosthu (Chayote gravy) - preparation time 20 mins
This is the recipe shared by my aunt's. When i asked my mom she told yes we used to do that but she also told she didn't made that recipe during our childhood. This will be an interesting recipe who get chowchow in the neighbourhood.
To me all the kosthu taste good which varies according to the taste of the vegetable.
Ingredients:-
Chayote (chowchow) - 1 (medium size) chopped to small cubes
Small Onion - 20 (finely chopped i.e. small strips of 1/2 inch)
Roasted and ground red chili powder - 1 tbsp
Green chili - 1slit in middle
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Tamarind juice - 1 tsp
Water - Required to cook brinjal and onion
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roast till nice aroma comes and powder- 2 tbsp of coriander seed, 1 tsp gram dhal, 4 pepper & 1 red chili
Salt to taste
Preparation method:-
Add one tbsp of oil to a kadai, add chopped Chayote (without water), turmeric a pinch, salt to cook.
Sortae for few mins and half cup of water and close the kadai this will be cook the vegetable softly.
Mash this using a ladle slightly (you should feel and have the crunch of vegetable while taking the kosthu)
Clean the tawa and add 1 tbsp oil, mustard, urad dhal, green chili. When dhal is golden brown add the chopped onion fry to transparent colour.
Add remaining turmeric, water, salt and boil till the onion is cooked.
Now add the tamarind juice, cook till the raw smell of tamarind goes off. (Take care while adding the tamarind juice. This gravy will be tasty only when all are in required proportion)
Add boiled and mashed chowchowto the boiling onion and tamarind gravy.
When all the ingredientsblend and become a thick gravy the oil will appears over the kosthu. If you want you can add little water to the gravy.
Add coriander, roasted ground red chili powder,coarse ground powder (roasted coriander seed, gram dhal, pepper & chili) to the gravy and boil for few minutes.
Due to dhal it will become thick.
Heat 1 tsp of gingely oil and add to the chowchow kosthu which will give the shinny texture for the kosthu
Finally transfer to a bowl and garnish with curry and coriander leaves. Take it with jeera & pepper rice/ dosa/idli.
This is the recipe shared by my aunt's. When i asked my mom she told yes we used to do that but she also told she didn't made that recipe during our childhood. This will be an interesting recipe who get chowchow in the neighbourhood.
To me all the kosthu taste good which varies according to the taste of the vegetable.
Ingredients:-
Chayote (chowchow) - 1 (medium size) chopped to small cubes
Small Onion - 20 (finely chopped i.e. small strips of 1/2 inch)
Roasted and ground red chili powder - 1 tbsp
Green chili - 1slit in middle
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Tamarind juice - 1 tsp
Water - Required to cook brinjal and onion
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roast till nice aroma comes and powder- 2 tbsp of coriander seed, 1 tsp gram dhal, 4 pepper & 1 red chili
Salt to taste
Preparation method:-
Add one tbsp of oil to a kadai, add chopped Chayote (without water), turmeric a pinch, salt to cook.
Sortae for few mins and half cup of water and close the kadai this will be cook the vegetable softly.
Mash this using a ladle slightly (you should feel and have the crunch of vegetable while taking the kosthu)
Clean the tawa and add 1 tbsp oil, mustard, urad dhal, green chili. When dhal is golden brown add the chopped onion fry to transparent colour.
Add remaining turmeric, water, salt and boil till the onion is cooked.
Now add the tamarind juice, cook till the raw smell of tamarind goes off. (Take care while adding the tamarind juice. This gravy will be tasty only when all are in required proportion)
Add boiled and mashed chowchowto the boiling onion and tamarind gravy.
When all the ingredientsblend and become a thick gravy the oil will appears over the kosthu. If you want you can add little water to the gravy.
Add coriander, roasted ground red chili powder,coarse ground powder (roasted coriander seed, gram dhal, pepper & chili) to the gravy and boil for few minutes.
Due to dhal it will become thick.
Heat 1 tsp of gingely oil and add to the chowchow kosthu which will give the shinny texture for the kosthu
Finally transfer to a bowl and garnish with curry and coriander leaves. Take it with jeera & pepper rice/ dosa/idli.
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