CHAYOTE SQUASH YOGURT CURRY

CHOW CHOW KADI

SEEME BADANEKAI MAJJIGE HULI

UDUPI/MANGALORE STYLE

You Need: (To serve 4 people)

• Chayote Squash (Chow Chow/Seeme Badanekai) - (2 medium sized)
• Yogurt/Butter Milk - (1 cup)
• Green Chillies (Hara mirch/Hasi Menasinakai) - (2-3)
• Grated Coconut (Nariyal/Turida tenginakai) - (1 cup)

• Salt (To taste)
• Water

     For Seasoning (Tadka/Oggarane):

• Coconut Oil (for seasoning) - 1 tbsp
• Mustard seeds (Rai/Sarso/Sasive) - ½ tsp
• Fenugreek seeds (Methi Dana/Mentya) -  ½ tsp
• Dry Red Chillies - (2-3)
• Curry leaves (Kadi Patta/Kari Bevu) - (1-2 sticks)
• Asafoetida (Hing/Hingu) - (2-3 Pinch)

Method:

• Peel the skin of the Chayote Squash. Cut them into medium size cubes.

• Grind Coconut and Green chillies together with water into smooth paste.

• Boil the cubed Squash in 2-3 cups of water. Add some Salt and boil for about 10-15 minutes covering the lid.

          (You can also pressure cooker squash for 2-3 whistles)

• When Squash becomes soft, add the Coconut-Green Chilli paste into it. Mix well and cook for 2-3 minutes.

• Add Yogurt/Butter Milk, Salt if required and mix well. Add water if required. Cook for 5-6 minutes and switch off the gas/stove.

• For seasoning, heat Coconut oil. Add Mustard seeds, Fenugreek seeds, dry Red Chillies, Curry leaves & Asafoetida one by one. when Mustard seeds starts spluttering, add this seasoning to the Curry. 

Serve hot with Rice :)