Chayote, Choko, Chow Chow all refer to the green vegetable, which is also known as a vegetable pear originating from Mexico.
In Australia and New Zealand is it easily grown in the back yard as a vine. The vegetable as such does not have any distinctive flavour or taste but when cooked with various spices it is delectable and scrumptious!!
This Curry is prepared with this humble Choko, which is grown in abundance in Australia in the months of April/May
As you would know, the preparation of most curries is fairly simple and quick. Vegetables are either cooked in a microwave and added to the seasoning mix or added directly to the seasoning mix and cooked till it is tender
Freshly grated coconut or sambhar powder – any one of these variations can be used to enhance the flavour of the curries to break the monotony of the preparation of this dish.
The exquisite flavours and the delicious taste from the curries are from the various exotic vegetables that are used –
Ingredients to serve 6 people
2-3 Cups Chokoes (peeled and chopped into small cubes)
3 Tbs Raw Yellow Moong Dal – Optional (soaked in warm water for 5 minutes and drained)
2 Tsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Red Chilli
2 Tsp Freshly Grated or desiccated Coconut
Few sprigs Curry leaves
1 Tsp. Salt
Choko Curry with Moong Dal
Preparation
Place the finely chopped choko in a dish with a tablespoon of water and cook for 6-7 minutes in the mircrowave oven
(My preference is to cook choko in the microwave oven for 6-7 minutes based on the quantity as it generally retains the colour, texture, flavour and cooks in minutes!!)
Heat the oil in a pan.
Add the mustard seeds
When the mustard seeds crackle, add the urad dal, red chilli and curry leaves.
When the urad dal turns slightly golden brown, add the soaked and drained raw moong dal
Stir in the cooked choko gently and fry for about 2-3 minutes.
Add the freshly grated coconut and saute for about a minute or so.
The curry is now ready to be served.
Note:
The chopped vegetable can be directly fried in the pan with the seasoning.
Add a few tablespoons of water to the vegetable and cover it with a lid. Cook it till the vegetable is tender. Open the lid and fry till the curry is dry.
Radish and Turnip curry can be prepared in a similar way. My preference is to chop the radish into fine quarter inch pieces and cook it till it is tender directly on the stove as cooking Radish in a microwave gives out a very pungent smell!!
Curries are great accompaniments for sambhars and rasams!!