Chow Chow Curry Recipe | How to make chow chow curry | ( Chayote / Bengaluru Vankaya Curry)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. It is very encouraging to see people visiting and commenting over phone on my recipes. Today's recipe is Chow Chow or Chayote or Bengaluru Vankaya curry. Chow chow belongs to the gourd family. Chow chow is quite tasteless vegetable, but rich in Vitamin C and potassium and also very less calorie food. Normally cho chow is used in sambar or kootu. Chow chow is a South Indian vegetable mostly available in Southern parts of India. I live in Hyderabad, I do not get this vegetable frequently. Only when I go to big markets or wholesale markets I may get it. But in local markets rarely I get this. Coming to the recipe it is quite simple and easy. Takes very less oil and can be prepared in lessthan 10 mins. Though it has a bland taste, to enhance the taste combine it with some coconut and green chillis. We can add onions and garlic also. Recently I am preferring to make no onion no garlic curries.
Check out for other curry recipes without onion and garlic:
Kanda Bachali Kura
Banana Flower Curry
Patoli
Cabbage Poriyal
Panasa Pottu Curry

Please like, share and subscribe to easyvegrecipes YouTube channel for video recipes. And click the BELL icon for further notifications.

Chow Chow Curry Recipe | How to make Chow Chow Curry | (Chayote /Bengaluru Vankaya Curry)
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 15M
Servings: 6 People

Chow Chow curry for rice.

Ingredients:

• 250 Grms Chow Chow/Chayote/Bengaluru Vankaya
• Salt to Taste
• 3 to 5 Green Chillis
• 1 Cup Coconut
• 1 Tsp Turmeric Powder
• 1 Tbsp Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds
• 1 Tsp Urad Dal
• 1 Tsp Chana Dal
• 1 Red Chilli
• 1/4 Tsp Asafoetida
• 4 to 6 Curry Leaves
• 1 Red Chilli

Procedure:

1. Peel the skin of the chow chow.
2. Remove the seed present in center and cut them into 1" cubes.
3. We can pressure cook them for two whistles to make it fast cooking.
4. Or we can steam cook to retain the texture.
5. Cooking way is to left to our choice and time.
6. Add salt and turmeric powder while cooking the chow chow.
7. Drain out excess water. Allow this to cool.
8. Heat oil in a kadai, add urad dal and chana dal.
9. When the dals started changing colour add mustard seeds and cumin seeds.
10. Let them splutter, then add asafoetida, curry leaves and red chilli.
11. Add the cooked chow chow.
12. Saute them for 2 to 3 minutes on a low flame.
13. In a blender jar add fresh coconut and green chillis.
14. Grind it to make a coarse paste.
15. Add the coconut green chilli paste to the chow chow.
16. Combine them well and check salt.
17. If needed add some.
18. Serve chow chow curry with hot piping rice and fried chall mirapakayalu.