Many of the Chow Chow recipes we enjoy have come from the South of India. They are wonderfully delicious and I love making them, whether it is a simple curry, kootu, or even chutney!! However I also love to make this vegetable in a typically North Indian way with the aromatic trinity of spices that accompany a tomato based curry - coriander, fennel, and cumin.
1 chow chow, peeled and cubed
2 medium potatoes, peeled and cubed
1 medium onion, chopped fine
1/4 cup cilantro, minced
1 green chili, chopped
1" piece ginger
1 tsp garlic, minced
3 tbsp tomato paste
Salt to taste
1/4 tsp haldi (turmeric powder)
1/2 tsp lal mirch (red chili powder)
1/4 tsp zeera (cumin seeds)
11/2 tbsp oil
1/8 tsp hing (asafoetida)
1 tbsp saboot dhania (coriander seeds)
1/2 tsp saunf (fennel seeds)
1/2 tsp zeera (cumin seeds)
- Dry grind the coriander seeds, fennel seeds, and cumin seeds to a fine powder. Set aside.
- Heat the oil in a pressure cooker. Add the hing and then the cumin seeds.
- Reduce the heat, add the onions, garlic, and ginger. Stir fry until the onions turn transparent.
- Now add the green chili and cilantro and mix.
- Throw in the cubed potatoes and chow chow. Follow immediately with the red chili powder, turmeric powder, and freshly ground spice powders.
- Stir well to ensure the vegetables are well coated with the oil and the spices.
- Now add the tomato paste and salt along with 2 cups of water.
- Cover and bring the whole to a boil.
- Place the lid on the pressure cooker and cook the vegetable to 3 whistles.
- Turn off the heat and allow the pressure to drop on its own.
- Remove whistle and lid, stir the vegetable, adjust salt if required.
- Enjoy the vegetable warm with chappatis or rice.
- This recipe uses the pressure cooker method of cooking. In the event you do not use a pressure cooker, simply follow the recipe in a large thick bottomed saucepan and follow instructions below.
- Add 3 cups of water in Step 7 instead of two.
- Do not cover the saucepan completely. If using a lid, partially cover the saucepan and cook on a medium heat throughout.
- Stir occasionally to ensure that the vegetable and spices do not burn.
Like this recipe. Tried it. Leave me a comment:)
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