Chayote Salad

Chow Chow Salad.

Chayote is finely chopped and lightly cooked in oil. Black chickpeas are soaked overnight and cooked till soft. Freshly chopped tomato and onion are mixed along with warm chayote and black chickpeas. Few spices are mixed into the salad and lemon juice is squeezed at end for freshness.
Makes: around 1 1/2 Cups of Chayote Salad

Ingredients:

Chayote 1
Black Chickpeas 1/2 cup
Onion 1 small
Tomato 1 large
Green Chile 1 – 2
Cilantro few springs
Cumin Powder 1/4 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Black Salt 1/4 tsp
Salt to taste
Lemon Juice 1 tsp
Oil 1 tsp

Method of preparation:

Wash, halve, deseed and finely chop chayote.
Heat oil in a pan, add chopped chayote and salt.
Cook covered on medium flame till chayote softens a bit.

Soak black chana in water overnight and pressure cook the soaked chana in enough water for 3 whistles.
Peel, remove ends and finely chop onion.
Wash and finely chop tomato.
Remove stems, wash and halve the green chiles.
Wash and finely chop fresh cilantro.

In a mixing bowl, mix thoroughly cooked chayote, cooked black chana, chopped onion, tomato, cilantro, red chile powder, cumin powder, turmeric powder, black salt and salt if necessary.
Stir in lemon juice and serve chayote salad.
Notes: Don’t overcook chayote.

Suggestions: If chayote is uncooked, sprinkle a tbsp of water and cook covered till it softens a tiny bit.
Variations: A pinch of chaat masala can be sprinkled at end. Heat a half tsp of oil, add cumin seeds. Once they change color, add this to the chayote salad.
Other Names: Cho Cho Salad, Chow Chow Salad.

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Chayote Kootu

Seema Vankaya Kootu

Moong dal is boiled along with chopped chayote in few cups of water till cooked. A paste is made of coconut, roasted red chillies and cumin seeds. This spice paste is added to the cooked dal and boil for a minute. Finally chow chow kootu is tempered with mustard seeds, asafoetida and curry leaves. This can be served with rice or roti.
Makes: around 5 Servings

Ingredients:

Chayote 1
Moong Dal 3/4 Cup
Green Chiles 2
Turmeric Powder a pinch
Whole Red Chillies 2
Cumin Seeds 1 tsp
Grated Coconut 2 tbsps
Cilantro few sprigs
Salt to taste
Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Asafoetida a big pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash thoroughly, halve and discard the inner seed of chayote.
Peel if required and chop chayote into small pieces.
Remove stems, wash and slice the green chiles.
Wash and roughly chop cilantro.

Heat half a tsp of oil in a pan, add cumin seeds and broken red chillies.
Fry for a minute or till aromatic and remove from heat.
Cool and grind into fine paste along with grated coconut using enough water.

Bring to boil a cup of water in a sauce pot.
Add moong dal and boil for 5 minutes.
Then stir in chopped chayote, green chiles and turmeric powder.
Boil again till moong dal is completely cooked and chayote is soft but not mushy.
Now stir in ground coconut paste, cilantro and salt.
Boil the kootu for around 5 minutes and remove from heat.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, remove from heat and add to above kootu.
Mix well and serve chow chow kootu with plain steamed rice and crispy papad.
Notes: Make sure chayote is cooked well before removing from heat.

Suggestions: If chayote pieces feels raw, put the kootu back on stove and cook till chayote is soft.
Variations: Chow Chow Chutney, Chayote with Besan, Chayote with Chana Dal.
Other Names: Choko Kootu, Chocho Kootu, Chayote Kootu.

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