Are you looking for a new and exciting recipe to add to your repertoire? Look no further than this mouthwatering Chow-Chow (Chayote) Sabzi recipe. Originating from the South Indian region, chow-chow, also known as chayote squash, is a versatile and delicious vegetable that can be used in a variety of dishes.
Not only is this recipe easy to make and full of flavor, it’s also loaded with health benefits. Chayote squash is packed with nutrients such as antioxidants, fiber, and Vitamin C, making it an excellent addition to any well-rounded diet.
In this recipe, we’ll show you how to elevate this humble vegetable into a savory stir fry dish that’s perfect for meal prep or a quick weeknight dinner. So roll up your sleeves, grab your apron and let’s get started on this chow-chow adventure!
Why You’ll Love This Recipe
If you’re looking for a brand new, delicious recipe to spice up your menu, then look no further than this Chow-Chow (Chayote) Sabzi Recipe! Packed full of flavor and incredibly easy to make, this savory dish is perfect for any occasion. Here are just a few reasons why you’ll love this recipe:
First and foremost, the taste is absolutely incredible! The combination of fresh cilantro, curry leaves, ground cumin, and other spices creates an explosion of flavors in your mouth that will leave you wanting more. You won’t be able to get enough of the delicious taste of chow curry mixed with perfectly cooked chayote squash.
Not only is this dish flavorful but it’s also incredibly healthy. Chayote squash contains almost no calories but tons of vitamins and essential nutrients like vitamin C and fiber. Plus, the turmeric and garlic cloves in the recipe have been shown to have great health benefits including reducing inflammation and aiding digestion. By eating this dish you’ll feel good both inside and out.
Perhaps one of the most convenient aspects of this recipe is how versatile it is. It can be used as a side dish or as the main course for any meal. It can be paired deliciously with rice or eaten all by itself if preferred. This means that it’s perfect for everything from dinner parties to quick lunches.
Lastly, it’s incredibly easy to make requiring only a few simple ingredients that are easily found in the grocery store. Whether you’re an experienced cook or just starting out in the kitchen, this recipe will be easy and fun to follow along.
All in all, there are so many reasons why you’ll fall in love with Chow-Chow (Chayote) Sabzi Recipe! From its delicious taste to its numerous health benefits and versatile preparation, this dish has something to offer everyone!
Here is the list of ingredients required to make this delicious dish:
- 2 medium-sized chayote (also known as chow-chow)
- 2 medium-sized tomatoes
- 2 garlic cloves
- 1 green chili pepper
- 1/4 cup finely grated coconut
- 1/4 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground mustard
- 5 curry leaves
- 2 tbsp oil
- 1/2 tsp urad dal (gram dal, split black lentils)
- 1/4 tsp red chili powder (optional)
- Salt, to taste
- Water, as needed
Make sure to have all these ingredients available in your pantry before starting with the recipe.
The Recipe How-To
Step 1: Wash and prepare the chayote
– Wash and peel 2 medium-sized chayotes. Cut them in half lengthwise, remove the seed, and cut into small pieces.
Step 2: Prepare the spice mixture
– In a small bowl, mix together 1/2 tsp ground cumin, 1/2 tsp ground mustard, 1/2 tsp fennel seeds, 1/2 tsp turmeric powder.
Step 3: Start to cook the curry
– Heat up a pan with 2 tbsp oil on high heat. Once hot, add 1 tsp mustard seeds and allow them to crackle.
– Next, add 1 tsp urad dal, 6 curry leaves, and some grated ginger garlic. Stir well until fragrant.
– Then add in chopped green chili peppers and sauté for a minute.
– Add chopped tomatoes to the mix and cook for another 3 minutes until they become soft.
Step 4: Cook the chayote
– Add the chopped chayote to the pan and stir-fry for about 5 minutes.
– Sprinkle in the spice mixture prepared earlier and stir evenly.
– Add salt to taste and pour in about 1/4 cup water, cover with a lid, reduce heat to medium-low, and let it simmer for 10 minutes or until tender.
Step 5: Finish up and garnish
– Remove the lid from the pan, turn up heat to high, and stir-fry for another 2 minutes or until liquid has dried up.
– Garnish with freshly chopped cilantro leaves or some grated coconut.
This Chayote Sabzi is perfect eaten fresh out of the pan as an accompaniment to a nice bowl of rice or roti. It’s also great served cold as part of a salad or re-heated as leftovers for lunch. Buon Appetito!
Substitutions and Variations
If you want to switch things up with this chow-chow sabzi recipe, there are a few substitutions and variations that you can try.
Firstly, if you cannot find chow-chow, also known as chayote squash or vegetable pear, you can substitute with zucchini or yellow squash. While the taste may be slightly different, the texture is similar enough to still make a delicious dish.
If you’re looking for more spice, feel free to increase the amount of green chili peppers or add some red chili powder. On the other hand, if you prefer a milder flavor, omit the green chili peppers altogether.
For those who are not a fan of cilantro or curry leaves, it’s okay to leave them out. However, I highly recommend keeping them in as they add a depth of flavor that really elevates the dish.
If you don’t have all of the spices listed in the ingredient list, don’t worry. Ground coriander or garam masala can be used in place of cumin and mustard seeds. Additionally, fennel seeds can be substituted for urad dal.
Lastly, if you want to turn this into a one-pot meal, you can add in some cooked chickpeas or lentils towards the end of cooking time. This will make it heartier and more filling while also adding some protein.
Overall, don’t be afraid to experiment and make this recipe your own by adding your own twists and variations.
Serving and Pairing
This chow-chow sabzi recipe pairs perfectly with warm rice, chapati, or any other Indian bread. It is also a great addition to a thali meal or as a side dish for any main course. For an extra touch of freshness, garnish it with fresh cilantro.
If you want to add some protein to this vegetable-focused dish, consider pairing it with chicken or beef kebabs. The mild flavors of chayote and the spices will complement well with the bold flavor of grilled meat.
To balance out the heat from the green chili peppers, serve it with a cool cucumber raita. The refreshing taste of this classic Indian yogurt sauce will perfectly balance out the complex flavors in this chow-chow curry.
If you are looking for a vegetarian meal, pair this savory sabzi alongside lentils, chickpeas, or tofu for a complete protein profile. Add some naan bread on the side and enjoy!
Whether enjoyed as a main course or side dish, with meat or without, this chow-chow sabzi recipe is sure to be a crowd-pleaser at any dinner table.
Make-Ahead, Storing and Reheating
When it comes to making the most of your chow-chow sabzi, there are a few tips to keep in mind.
Firstly, this dish can be made ahead of time and stored in the refrigerator for up to three days. Simply let it cool completely before transferring it to an airtight container. When you’re ready to enjoy it, simply reheat in a saucepan over low heat, stirring occasionally.
If you have leftovers that you’d like to store for longer, chow-chow sabzi also freezes quite well. To freeze, allow the dish to cool completely before transferring it to a freezer-safe container. Be sure to label your container with the date it was frozen, and store in the freezer for up to three months.
When reheating from frozen, transfer the container of chow-chow sabzi into the refrigerator overnight to allow it to thaw before reheating using the same method as above.
It’s worth noting that chayote has a fairly high water content, which means that when stored in the fridge or freezer, it may release some liquid. To combat this, you can drain any excess liquid before reheating. Or simply add a splash of water when you reheat it on the stove.
Overall, making “chao-chao” ahead of time or storing leftovers for later is easy and convenient – just be sure to follow these tips for best results!
Tips for Perfect Results
When it comes to making a delicious chayote curry dish, there are a few tips that can help elevate the flavors and ensure that your dish turns out perfectly every time.
Tip 1: Make sure to wash and peel the chayote well before cooking. This step is important to remove any dirt or debris that may be on the surface of the vegetable.
Tip 2: Use fresh ingredients, especially when it comes to herbs like curry leaves and cilantro. They add freshness and depth of flavor to the dish that cannot be replaced by dried or frozen herbs.
Tip 3: Adjust the heat level to your preference. If you prefer a milder taste, reduce the number of green chili peppers used in the recipe. On the other hand, if you prefer a spicier flavor, increase the number of chili peppers and red chili powder.
Tip 4: Be careful not to overcook the chayote, as it can become mushy and lose its texture. Stir-frying or pressure-cooking for a short amount of time is recommended.
Tip 5: Allow enough time for all the spices to cook properly in oil before adding any other ingredients. This will help release their flavors and aromas into the dish, creating depth.
Tip 6: Experiment with different variations of chow-chow sabzi recipe like chow kootu or chow poriyal by using different vegetables or spices based on your preference.
By following these simple tips, you can create a flavorful and perfect chayote curry dish every time. Bon appétit!
Now, let’s move on to the FAQ section of this chow-chow (chayote) sabzi recipe. Here, I will answer some of the most common questions asked by readers of this recipe. Whether you’re a novice cook or a seasoned chef, these tips and suggestions will help you prepare this dish seamlessly while getting the best results. So, let’s get started with some frequently asked questions about this sabzi recipe!
Is chayote same as chow chow?
Chow-Chow, a vegetable from the gourd family, Cucurbitaceae, is commonly known as Chayote Squash. It has a thin skin and a large pear-like shape, and is scientifically recognized as Sechium edule. The vegetable, which goes by various other names such as mirliton, pipinola, and choko, comes from Mexico and Guatemala.
How do I cook chow chow?
Chow chow relish is a versatile condiment that can be used to add zesty flavor to various dishes. It can be utilized as a topping for hot dogs, hamburgers, or barbeque, just like any other kind of pickled relish. The relish is also popularly used to add a little oomph to a side of cornbread or a bowl of beans. For a delectable appetizer, try adding a dollop of chow chow on a cracker with cream cheese.
Do you peel chayote before cooking?
Getting chayote ready for cooking requires removing its tough outer layer by peeling it off. After that, cut it into quarters lengthwise and take out the central seed using a paring knife before dicing or slicing it.
In conclusion, the Chow-Chow Sabzi Recipe is a delicious and nutritious dish that is perfect for any occasion. This versatile recipe can be customized to meet your individual taste preferences and dietary requirements. Whether you’re looking for a flavorful side dish or a hearty main course, this chayote squash curry recipe is sure to please. With simple ingredients and easy-to-follow instructions, anyone can make this South Indian recipe in no time. So why not give it a try? Your taste buds will thank you!
Chow-Chow (Chayote) Sabzi Recipe
- 1/2 cup green gram (moong dal)
- 1 chayote, peeled and cut in cubes (chow-chow)
- 1 big tomatoes, cut finely
- 3 green chili peppers, cut finely
- 7 -8 garlic cloves, cut finely
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon ground cumin
- 2 sprigs curry leaves
- 1/4 cup fresh cilantro, for garnishing
- 1 cup water
- 2 tablespoons vegetable oil
- 1. In a pressure cooker put dal, chow-chow (chayote), tomato, turmeric, salt and water. close lid and cook for 4-5 whistles. Let it sit for 5 minutes.
- 2.Heat a deep curved pan, pour oil, add mustard, cumin. when it starts spluttering, add curry leaves, green chilies, garlic and saute for 1 minute then add the cooked dal and vegetable.Give it one boil.
- 3. Garnish with cilantro and serve with rice or roti.