Thursday, December 30, 2010

Chayote (Chow Chow/Semebadanekkayi/Banglore Vankaya) Curry

I never ate nor was aware of this vegetable when I was in India. I saw this few times in Indian stores here in US and tried it. It actually tastes like Sorakaya(Bottle gourd/Louki). But the main thing to remember when cutting this vegetable is to take care of your hands. Please wear gloves otherwise it will leave some kind of sticky liquid on your hands which brings tingling sensation and the skin becomes very tight. Though this is not dangerous, it lasts for few hours even when you trying to wash it.
So don't forget to wear gloves or apply oil on your hands on either sides and peel the skin.

Chayote - 4
Green chillies- 6-7
Turmeric - pinch
Ginger garlic paste - 1tsp
Salt as per taste
Milk - 1/2 cup
Egg -1
Dhaniya pwdr- 1tsp
jeera- 1tsp
Mustard seeds - 1/2 tsp
Cilantro washed and chopped

Chop onions and green chillies using a chopper.

Then apply oil on your hands Or wear gloves  and peel the skin on chayote.

Cut them in to halves and take out the seed with the help of knife.

Cut the chayotes in to small cubes. Now you can wash your hands if you have applied oil /Remove Gloves

Add oil to non-stick pan and add jeera, mustard seeds.

Add chopped onion, green chillies and turmeric and fry till onion becomes transparent

Add ginger garlic paste and fry for few seconds and add Choyote pieces

Add salt and close lid for 6-7 minutes. Check in between and mix the pieces so it doesn't get over burnt.

Take the lid and add milk and cook the curry till all the milk is evaporated on medium- high flame.

Make sure to mix the curry often.

Vegans skip this step- Add egg to the curry and scramble it. Mix it till the egg scrambles are well cooked.

Add dhaniya pwdr and garnish the curry with cilantro leaves.

Enjoy this with rice/chapathi.

No comments:

Post a Comment