SERVING SIZE – 2
INGREDIENTS:
- Chow –Chow – 1 no
- Grated coconut – 2-3 tbsp
- Mustard seeds – ½ tsp
- Urad dal – ½ tsp
- Red chili (M) – 2 nos (break in half)
- Oil – 2 tsp
- Hing – 2 pinches
- Salt – to taste
PREPARATION:
- Peel the skin of chow-chow and wash. Cut the center part and remove the inner seed and discard it. Cut into small length wise pieces.
- Take a kadai, heat the oil and add the mustard seeds. When it splutters, add the urad dal. Fry until golden color and add the red chilies and hing, mix it well.
- Add the chopped chow-chow, mix it and cover it with lid. Every 2 minutes mix it well and cover it with lid. Repeat process, until it become tender.
- Add the salt and grated coconut and mix it well. Cook it for 2 minutes and switch off the stove. (No need to cover it with lid).
- Serve it hot with rice and as a side dish.
Note:
- While cooking the veggie, no need to sprinkle water. Because, chow-chow has the tendency to ooze water by itself.
- Carefully add the salt as it doesn’t need more salt.