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Thursday, 18 August 2016

Squash'er Do Pyaza (Chow Chow / Chayote Curry - Bengali Style)


          Chow-chow / Chayote or Squash as it is known in Bengali is generally considered good for the tummy as it has a cooling effect. It can be prepared in many ways - into a thin gravy or a thicker curry. Vadi / lentil dumplings and prawns can be added for the veg. & non-veg version. 

          Today I prepared a slightly richer version of the curry I usually make. It has lots of onion as the name denotes and can be relished both with rice or chapatti. Please check below a step by step guide with pictures to prepare it.






  • 2 squash (chow-chow), cubed
  • 2-3 tbsp. mustard oil
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1-2 bay leaves
  • 1 onion, chopped
  • 1 onion, sliced
  • 1 tomato, chopped
  • 1 tbsp. ginger-garlic paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tsp; sugar
  • 1 tsp. ghee
  • 1 tsp. coriander leaves







          Heat oil in a pan and temper with the bay leaves, cinnamon, cardamons and cloves. Saute for a few seconds. Add the chopped onions and sugar. Stir fry till light brown.

          Add the tomatoes. Cover and cook on a medium flame till it s mashed. Add the ginger-garlic paste and continue to fry for a minute or till the raw smell is gone.

          Add all the dry spices (except garam masala and salt) and saute till it is well incorporated. Now add the chopped chow-chow and the sliced onion.

          Mix well and cook, covered for 4-5 minutes. Add 1-1/2 cups water and salt. Cover and simmer till the veggie is soft and the gravy thickens slightly. 

          When done, add the garam masala and ghee. Toss well and serve, garnished with coriander leaves.









                         Heat oil in a pan and temper with the bay leaves, cinnamon, cardamons
                         and cloves. Saute for a few seconds. 




                              Add the chopped onions and sugar. Stir fry till light brown.




                          Add the tomatoes. Cover & cook on a medium flame till it is mashed. 




                        Add the ginger-garlic paste and continue to fry for a minute or till the
                        raw smell is gone.




                        Add all the dry spices (except garam masala & salt) and saute till it is 
                        well incorporated. 




                               Now add the chopped chow-chow and the sliced onion.




                               Mix well and cook, covered for 4-5 minutes. 




                       Add 1-1/2 cups water and salt. Cover and simmer till the veggie is soft
                       and the gravy thickens slightly. 




                           When done, add the garam masala and ghee. Toss well and serve, 
                           garnished with coriander leaves.











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