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 :)
