Wednesday, September 22, 2010

Chayote Squash and Peas

Chayote Squash and Peas / Chow-Chow and matar subzi
(Serve - 2-3)
1) 2 chayote squash, washed and diced
2) 1/2 cup of green peas, washed
3) 3 tablespoons of olive/vegetable oil
4) 1 teaspoon of mustard seeds
5) 4-6 curry leaves
6) 2 cloves of garlic, chopped
7) 1 teaspoon of ginger, finely chopped
8) 1 small onion, chopped
9) 1/2 teaspoon of turmeric powder
10) Lightly crushed coriander seeds
11) 1/4 cup water
12) 2 teaspoons of shredded coconut (optional)
13) 2 teaspoons  of roasted peanuts (optional)
14) 1 green chili
15) 1 teaspoon of red chili powder
16) Salt to taste
17) 5-6 sprigs of cilantro
1) In a pressure cooker, heat oil and add mustard seeds
2) When mustard seeds pop, add crushed coriander seeds, garlic, ginger and curry leaves. Stir for a minute
3) Add, onion, turmeric powder, salt and stir for 2-3 minutes
4) Add, chayote squash, peas, red chili powder and water. Pressure cook for 3-4 whistles. Switch off the heat
5) Grind (using electric grinder or mortar & pestle) - coconut, roasted peanuts and green chili to a paste
6) Open the cooker and lightly mash the vegetables using potato masher
7) Again, switch on the heat on medium. Add coconut-peanut-chili paste. Stir until all the water evaporates (10-15 minutes)
(This step is very important with or without coconut paste. As, many squashes and baingan bartha oozes out tasty flavours after slow roasting/bhunana)
8) Garnish with cilantro leaves and green chilies
Chayote Squash
Ingredient # 10
Method: Step # 5
Final Product - Chayote Squash & Peas

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