Chow Chow Curry Recipe - Chayote Squash Stir Fry

Archana Doshi

November 16, 2018

12226 Ratings

Time:Prep: 10 M|Cook: 40 M|Total: 50 M

Makes:4 Servings

Meal:Lunch

Cuisine:South Indian Recipes

Chow Chow Curry Recipe is a simple and wholesome stir fry of the Chayote Squash Vegetable. In this recipe, the chow chow is steamed and seasoned with a delicate blend of mustard seeds, halved urad dal and curry leaves. These basic ingredients bring out the flavors and textures of the squash, making them nutritious and delicious.

Serve the Chow Chow Curry along with Beetroot Sambar or any other special Sambar or Rasam and Steamed Rice. You can also serve it along with Curd Rice.

If you like this recipe, you can also try other Vegetable Recipes that you can try for your comforting meals:

Serve the Chow Chow Curry along with Beetroot Sambar or any other special Sambar or Rasam and Steamed Rice. You can also serve it along with Curd Rice.

If you like this recipe, you can also try other Vegetable Recipes that you can try for your comforting meals:

Ingredients

2 Chayote, (chow chow), peeled and cut into cubes

1/2 Mustard seeds (Rai/ Kadugu)

1/2 White Urad Dal (Split)

1/4 Asafoetida (hing)

1/4 Turmeric powder (Haldi)

4 Curry leaves, finely chopped

Oil, for cooking

Salt, to taste

Instructions for Chow Chow Curry Recipe - Chayote Squash Stir Fry

To begin making the Chow Chow Curry Recipe, we will first cook the chow chow/ chayote until soft. You can steam the vegetable or cook it in the pressure cooker.

Place the cut chow chow into the pressure cooker, sprinkle some salt, add 3 tablespoons of water, cover the pressure cooker. Place the weight on and pressure cook until you hear 3 whistles. After 3 whistles turn off the heat.

Place the pressure cooker under running water to release the pressure immediately. We do this, so the chow chow does not get overcooked.

Our next step is to stir fry the chow chow with seasonings.

Heat oil in a saute pan; add mustard seeds, split urad dal and allow it to crackle and the dal to turn slightly golden.

Stir in the curry leaves, turmeric powder, asafoetida powder, salt and the steamed chow chow. Stir on high heat for about a minute and turn off the heat.

Check the salt and adjust to suit your taste. Transfer the Chow Chow Curry to a serving dish.

Serve the Chow Chow Curry along with Beetroot Sambar or any other special Sambar or Rasam and Steamed Rice. You can also serve it along with Curd Rice.