Serving:2 |Type: Side dish
Ingredients:
| Chow Chow | -1 (diced) |
| Green Gram Dhal | -½cup |
| Turmeric | -¼tsp(optional) |
| Salt | -to taste |
For Grinding:
| Carrot | -½(cut) |
| Peeled Badam | -5 |
| Cumin | -½tsp |
| Red Chili | -1 or 2 |
| Green Chili | -1or 2 |
| Whole Pepper | -½tsp |
| Coconut Grated | -1tsp(optional) |
Seasoning:
| Coconut oil | -1tsp |
| Mustard | -½tsp |
| Asafotida | -pinch |
| Curry Leaves | -few |
| Red Chili | -1 |
Method:
- Cook dhal with 2 to 3 cups of water in the stove until ¾ cooked .
- Meanwhile grind ingredients listed above for the paste.
- Peel the skin and dice the chow chow, add chow chow and turmeric with cooked dhal, (do not add any more water because the chow chow will release some water).
- Cook the vegetable until it gets soft.
- Add salt and ground paste cook for 3 minutes.
- Take another pan and heat with oil add seasoning fry without burning.
- Now add seasoning on to the cooked vegetable and then turn off the stove.
- Serve with white rice and chappati.
Note:
- Instead of coconut oil you can use ghee or regular cooking oil.
- While seasoning you can add 1tbsp of Bengal gram dhal.
- You can reduce the chili while grinding, if you perfer less heat.
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