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Monday, 9 March 2015

Squash-Aloo Torkari (Chow-Chow / Chayote Curry - Bengali Style)


          Squash is nothing but Chow-Chow cooked in a Bengali style. This is my version of a simple everyday recipe prepared in every Bengali household and had with plain steamed rice. This veggie can be made into a dalna (thick gravy) to be had with parathas / chapattis.

          But here I made it into a thin gravy to be had with rice. This humble veggie is generally considered good for the stomach as it has a cooling effect. I added some bodi (dried lentil dumplings) but in the absence of it, just green peas would do fine for a veggie version and prawns for a non-veggie version.





  • 1 Squash (Chow-Chow),  cubed
  • 1 potato, cubed
  • 3 tbsp. mustard oil
  • 8-10 bodi / vadi (dried lentil dumplings)
  • 1/2 tsp. cumin seeds
  • 2 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste 
  • 12 tsp. turmeric powder
  • 1 tsp. roasted coriander-cumin powder
  • 1-2 green chilies, broken into half
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 tsp. ghee
  • coriander leaves to garnish


          Heat 2 tbsp. oil in a pan and fry the bodi till golden brown. Drain and keep aside. Heat the remaining oil and temper with the bay leaves, cumin seeds, cardamoms, cinnamon and cloves. Saute for a few seconds.

         Add the potatoes and fry till light brown. Add the ginger-garlic paste mixed with the tomato paste and all the powdered spices, (except garam masala and salt).

          Saute till the oil separates. Then add the squash and mix well. Add the salt, green chilies, fried bodis and 1 1/2 cup water.

          Simmer, covered in a low flame till the veggies are cooked. The gravy should be a little runny. Add ghee and mix well. Serve, garnished with coriander leaves.




                          Chop the squash into cubes.


                   
                          Chop the potatoes into cubes too.



                          Mix together ginger-garlic paste, turmeric powder, tomato paste, roasted
                          coriander-cumin powder and 2 tbsp. water.



                          Temper the oil with cumin seeds, bay leaves, cardamoms, cloves and
                          cinnamon.



                           Add the potatoes.




                           Saute till light brown.




                          Add the prepared paste.




                           Saute till the oil separates.




                          Add the chopped squash.




                           Mix well and saute for 2-3 minutes on low flame.




                           Add the green chilies, salt and the fried bodi.



                           Add 1 1/2  cups water and cook, covered on low flame.



                          When half done, add the garam masala powder and continue to cook till
                          the squash turns soft.



                           Add ghee and mix well. Serve, garnished with coriander leaves.






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