Meena's Taste Mantra

Chow Chow Kootu | Bangalore Brinjal Kootu | Chayote Squash Veg Gravy

It has been quite some time since we made Chow Chow Kootu. Chow Chow is a vegetable also known as Chayote Squash | Bangalore Brinjal. It is supposed to be a good source of Vitamin C.

This Kootu is very delectable and though simple in its ingredients makes a wonderful veg dish!

Ingredients:

2 Chow Chow | Bangalore Brinjal | Chayote Squash , medium sized

1 Carrot, small

1/2 cup Toor Dal

1 tsp White Lobia

1 tsp Jeera | Cumin

1 tsp Fried Gram Dal | Pottukadalai | Chutney Dal

1 tblsp Coconut, freshly grated

1/2 tsp Haldi | Turmeric Powder

1/4 tsp Red Chilli Powder

1/2 tsp Oil

1/2 tsp Rai | Mustard Seeds

1/2 tsp Urad dal

1 sprig Kadhi Patta | Curry Leaves

To taste Salt

Method:

Wash and then peel the Chow Chow and cut into cubes. Keep the peel if you want to make Chow Chow Peel Chutney.
Peel the Carrot and cut into uniform cubes.
Mix Toor Dal, White Lobia and half of the haldi powder in very little water. Pressure cook them for 4 whistles.
In a vessel, add the cut vegetables and pour water such that the vegetables are just immersed.
Add the remaining haldi powder, red chilli powder and salt to taste and mix well.
Cook the vegetables, till they become soft.
While the vegetables are cooking, grind the coconut, jeera and the chutney dal to a fine paste.
To the cooked vegetables, add the cooked dals and the coconut paste. Mix well adding enough water to get a gravy consistency of your preference.
Once this gets to a boil, switch off the gas.
Make a tempering of the oil, curry leaves, rai and urad dal and pour this on top of the Chow Chow Kootu.
serve hot with plain rice | roti along with pickles | chutney.

Hope you will try this recipe. Do let us know about your experience.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.