Chayote / Chow-Chow Kootu

The chayote is a member of the squash family. It is also referred to as a "vegetable pear" or chcocho or chow-chow.The flesh is quite crisp something like a water chestnut.Chayotes come in two common varities, the smooth variety shown below and a prickly variety (covered in spines).Medicinal uses of the chayote included a tea made of the leaves is reported to dissolve kidney stones as well as a treatment for arteriosclerosis and hypertension.The chayote can be eaten raw in salads, or stuffed and baked. Other preparations include mashing, pickling, frying or boiling. The plain squash tends to be bland and benefits from "aggressive" seasoning.

I made kootu with chow-chow and it tasted wonderful..I got this recipe from my mother..It tastes good with any rice or dhall..

               

Ingredients

Chow-chow / Chayote - 2 cups chopped
Split Moong dhall -1/4 cup
Asafoetida /Hing - 1 pinch
Turmeric powder - 1 teaspoon
Salt to taste

To grind

Coconut-1 teaspoon
Green chillies - 3
Cumin seeds - 1 teaspoon
Urad dhall roasted in a teaspoon of oil

For tempering
Oil - 1 teaspoon
Mustard - 1 teaspoon
Urad dhall - 1 teaspoon
Curry leaves- 1 sprig
Dry red chillies -2

Directions

To the split moong dhall add turmeric powder and a little water and allow it to cook until it is half cooked..( I microwaved it for 2 minutes)..Add the chopped chow-chow salt and half a cup of water,cover and cook for 6 to 7 minutes.
Grind together the coconut,roasted urad dhall, green chillies, cumin seeds in a blender and add to the chow-chow.Bring it to a boil and take off from the heat..
Do the tempering with the mustard, urad dhall, red chillies and add it to the cooked vegetable...
Serve hot..