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Thursday, 18 September 2014

Chingri Diye Squash Er Torkari (Chow-Chow/Chayote - Prawns Curry - Bengali Style)


          Chow-Chow or squash is not a very common vegetable. Nevertheless, when cooked, tastes very delicious. Here I prepared it in a Bengali style along with some prawns. You may omit it for a vegetarian version. I kept the spices to the minimum as I did not want a thick gravy. It should be a simple dry preparation to be had as a side dish with chapattis or rice.



  • 2 chow chow, cubed
  • 1 potato, cubed
  • 1/2 cup green peas
  • 10-12 prawns
  • 2 tbsp. oil
  • 1 tsp. cumin seeds
  • 1 bay leaf
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 2 green chilies, slit
  • 1 tsp. ginger-garlic paste
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 1 tsp. tomato paste (opt)
  • coriander leaves to garnish


          Heat 1 tsp. oil and saute the prawns till they turn pink in colour. Drain and keep aside. Heat remaining of the oil and temper with bay leaf, cinnamon, cardamoms, cloves and cumin seeds.

          Then add the potatoes and fry till light brown. Now add the ginger-garlic paste, coriander-cumin powder, turmeric powder, garam masala powder and tomato paste mixed with little water.

          Saute till the oil separates from the sides of the pan. Add the chopped chow chow, green peas, green chilies, fried prawns and salt and mix well with the masalas. Fry for a minute or two and then add 1 cup water.

          Simmer, covered on low flame till the vegetables are cooked and the gravy reduces. Serve. garnished with coriander leaves.










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