I cane across these overgrown pear like vegetables and couldn't but help buy them to discover a new dish . Visually I figured these belonged to the ghia family - squash to be precise and knew vaguely how I would cook these hard vegetables.. The end result was delicious.
500 Grams Chow Chow / Squash / squash chayote / Lankoo
1/2 Teaspoon Jeera
1 Onion - Chopped.
1 Tomato - Pureed.
1" Ginger Minced.
1/2 Teaspoon Red Chili Powder
1 Teaspoon Dhania Powder.
1/2 Teaspoon Haldi.
Minced Green Chilies.
1/2 Teaspoon Jeera Powder ( lightly roasted )
1 Teaspoon Sauf Powder
Peel Chow Chow and cut through . Discard the seed and the tough inner parts. Chop as seen in the pic - 1/2 " pieces.
Heat regular oil , add jeera , when it gets darkish addonions , ginger , tomatoes and all masalas except for Sauf & Jeera Powder , cook over low till oil separates - splash water if need be.Now add Chow Chow and bhuno / fry in the masala for 5-6 minutes till it begins to soften. Now add 1/2 cup hot water and cook covered till done - 10-12 minutes. Retain a bite in it , don't over cook.
Take off heat , add in sauf & Jeera powder and allow to stand covered 10 minutes for flavors to marry. Taste , adjust and bring on the hot rotis - this is delicious !
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/