Monday, October 4, 2010
Chow Chow skin Thogayal - Chayote skin Chutney
My mom used to make this chutney back then. After I started my life here, I dint try that for a long time. My husband is not for chow chow. Not his kinda veggie. Thats when this struck me. Why not try it as chutney. Actually I never bought this veggie for about 2 yrs. But now, considering health factors and reducing on junk food, I started to try almost every vegetable that is nutritious. Today I made this thogayal. It came out well . Its full of fiber as it is made with the skin of the vegetable. You could saute the vegetable with some salt and pepper or make some curry with the vegetable. When you make the vegetable do not throw the skin. It can be used to make this chutney.
Chayote is said to contain vitamin C. It is fat free, cholestrol free, sodium free. It has diuretic, cardio vascular and anti inflammatory properties.
Skin of 1 chayote peeled.
Channa Dhal - 1 tbsps
Urad dhal - 2 tbsps
Salt - to taste
Red Chilli - 1
Asafoetida - a pinch
Oil - 2 tbsps
Tamarind - small marble size
In a pan heat one tbsps oil and fry urad dhal, channal dhal along with asafoetida , red chilli until urad dhal turn golden brown. Let it cool for sometime.
Meanwhile, heat another tbsps oil in the same pan and fry this peeled skin until they become tender.
Grind the skin along with the roasted dhal and tamarind to a fine paste.
Serve it with hot rice, roti or poori. Tastes good with dosa or idly too... The best is my husband dint know what this chutney had in it. ;-)
Sending this to Taste of Pearl City's "Anyone Can cook Weekly event"