After a couple of Pongal recipes, adai and dhokla, today I am back with a curry, well, for day to day cooking, it's always some kind of sambar or curry or dal to go with rice or rotis. For today's dish I have cooked chow-chow/ chayote and peas along with some fresh ground masala. Since I have to cook a curry, almost daily and with vegetables repeating themselves, I try to bring some variation to the curry by changing the masalas that is added to it, so that at the end of the day, we don't get bored of eating the same curry repeatedly. This tasted very good and you can serve it as a kootu to go with rice and vathal kuzhambu or as I did, as a side dish to go with rotis..
Need To Have
- Chopped Chayote/ Chow-chow - 2 cups
- Fresh Or Frozen Green Peas - 1/2 cup
- Onion - 1 medium, chopped
- Mustard Seeds - 1/2 teaspoon
- Cumin Seeds - 1/4 teaspoon
- Curry Leaves - 5 to 10
- Cardamom Powder - 1/4 teaspoon
- Salt to taste
- Roasted Gram Dal - 1 tablespoon
- Grated Coconut - 1 tablespoon
- Small Onion - 1, chopped
- Green Chillies - 2
- Fennel Seeds - 1 teaspoon
Grind together all the ingredients given under ' to grind ' along with some water and keep.
Heat some oil, add the mustard and cumin seeds, when it starts spluttering add the chopped onions and saute for a minute. Then add the chopped chow-chow, green peas, salt and about 1/2 cup of water, cover and cook.
Once the vegetables are done, add the ground paste, mix and cook for another 5 minutes. Finally add the curry leaves and the cardamom powder, mix and remove.
You can double the amount of the ingredients given for the ground masala, so that the final curry will have more gravy and less vegetables.
Can use other vegetables like bottle gourd, ridge gourd, potato, this gravy will go with almost all vegetables.
I added the green peas along with chow-chow and cooked, if you microwave the peas alone and add at the end, then the peas will retain their beautiful green color and the curry will look more attractive.