Chayote Squash and Peas / Chow-Chow and matar subzi (Serve - 2-3)
Ingredients:
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 Method: 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
