Boiled Chayote Stir Fry/ Chow Chow Poriyal

I thought of making another simple dish yet delicious which can be served as a side dish for yesterday's recipe, Tamarind gravy. It is one of the very less spicy side dishes and that's how it goes well with the Tamarind gravy. When taken a spoonful taste of this stir fry, it releases the water particle along with the hardness of the chickpeas inside your mouth. I love it! 

It is one of the famous traditional vegetables from mom's kitchen. I like to taste it very often. Each and every time I go for grocery shopping, this is one must vegetable in my cart. A water packed vegetable can really make you feel relished.

Chayote or Chow Chow is a very mild flavored vegetable. Though it has many names widely across the world, there is no doubt of its nutrition content. This vegetable along with seed is rich in Vitamin C and amino acids. It can be taken as food in many forms like cold salads, stir fries, soups, in gravies, along with lentils,etc.,

Boiled Chayote Stir Fry/ Chow Chow Poriyal

Recipe :

• Prep time - 10 mins
• Cooking time - 20 mins 
• Serves - 2 
• Cuisine - Indian

Ingredients :

• Chayote / Chow Chow - 1 Peeled and seed removed ( Diced )
• Onion - 1 ( finely chopped)
• Green chillies - 2 ( cut and slit )
• Ground turmeric - a pinch
• Salt to taste

For seasoning :

• Mustard - 1/2 teaspoon
• Split black gram - 1/2 teaspoon 
• Split chickpeas - 1/2 teaspoon
• Curry leaves - 1 Sprig
• Oil

Method : 

• In a microwave proof bowl, boil the diced Chayote along with a pinch of ground turmeric and a drop of oil for 5 + 5 mins. uncovered. Drain the excess water or you can use it as a vegetable stock for any required dish.
• Place a shallow pan on a low flame stove and add oil. In a low heat oil, add mustard seeds, and add the split chickpeas. As the mustard starts spluttering add split black gram.

Note : When you add black gram first instead of chickpeas first, the black grams will be burnt by the time you add the chickpeas as it is smaller in size.

• Add the onions and green chillies and saute them well till they are soft. Salt can be added while sauteing.

Note : Salt acts as a catalyst and helps the saute reaction to occur faster than normal.

• Now add the softly boiled Chayote to this and mix it well. Cook till the water is evaporated.
• Add the curry leaves and serve hot.

Note : Freshly grated coconut can be added right before serving to get a rich sweet taste.

Hope you liked this stir fry side dish. Stay tuned for more mild flavored dishes like this.

Have a wonderful day!