Chow chow curry / Bengaluru brinjal curry

This vegetable chow chow provides many nutritional benefits Including anti oxidants. It contains lot of fibre and water content is also more. This is a very simple curry, best side dish for chapathi/ poori/ rice etc .Preparation is very simple, easy and quick, in pressure cooker with minimum oil.
Tender chayote/ chow chow/ Bangalore brinjal – 2, approx. 350 Gms,
Onion – 1, medium, sliced fine,
Green chilli – 5, each Slit into two,
Jeera – 1/4 Tsp,
Carrot – 1, medium, lightly scraped, Washedj and cut it into roundels or as you desire,
Fresh coconut gratings/ desiccated coconut powder – 3 Tablespoons,
Mustard seeds – 1/4 Tsp,
Moong Dal with out skin – 2 Tablespoons, washed and soaked for 10 min,
Channa Dal – 1Tablesp, washed and mixed with moong dal,
Curry leaves – Few,
Oil – 1 to 2 Tablespoons,
Chopped coriander leaves – 1 Tablesp,
Haldi – A pinch,
1).Wash, peel and cut the vegetable into 1 and 1/2″ to 2″ cubes discarding the central soft seed. Keep them aside.
2).Heat oil in a pressure cooker ( preferably 3 lit) add mustard, red chilli, jeera and curry leaves. Fry till mustard crackles.
3).Add onions, chilli pieces and fry till onion becomes pink and soft.
4).Add dals, chow chow pieces, carrot along with haldi and salt. Add 25 ml water and mix well. Close the cooker and cook till two whistles.
5).When the cooker cools down, remove the lid, mix the curry well. Add coconut gratings, stir once and keep the cooker for a minute on low flame. Garnish with chopped coriander.
6).This curry is very light on stomach and best for diabetics also.
a).You can cut down no. of green chilli and add red chilli powder if you desire.
b).Dals need not be mashed.


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