This is similarly how my grandmother makes it with Chow Chow skin and Snake gourd insides. But here I tried making it with the flesh of Chow Chow. It tasted just as yummy.
Ingredients:
Serves Two
1 Chow Chow peeled, seed discarded, chopped roughly into small pieces
1 tbsp toor dal (split pigeon peas)
1 tbsp Urad dal (deskinned black lentils)
1 tbsp Chenna dal (split deskinned garbenzo beans)
1 tbsp tamarind pulp
1 tomato roughly chopped
4-5 dried red chillies
1/2 inch ginger roughly chopped
salt to taste
a dash aesafotida
oil
Method:
Dry roast all the pulses till golden. Add the red chillies and roast them further until the chillies turn dark red. Spread them on a wide plate and let cool. In a pan, heat 1 tbsp of oil and add ginger and tomatoes. Saute till the tomatoes liquifies. Now add the Chow Chow and stir fry until it turns a shade paler. Add salt and mix well. Grind the pulses first to a fine powder, once at room temperature. Later add the Chow Chow mixture and grind them all together to get a fine paste. Need not have to add extra water as Chow Chow is watery in itself. It is now ready to serve. It is best had with hot rice, Dosa, Idli, Phulkas or Upma.
No comments:
Post a Comment