Squasher 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. So check out the step by step pictorial recipe 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, cardamoms and cloves. Sauté 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 sauté 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 cup 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 & temper with bay leaves, cinnamon, cardamom & cloves. 

                                  Add chopped onions & sugar. Stir fry till light brown.

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

                                  Add ginger-garlic paste & continue to fry for a minute.

                               Add all dry spices (except garam masala & salt) & sauté well.                                             

                                 Add chopped chow-chow & sliced onion.

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

                     Add 1 cup water & salt. Cover & simmer till soft & the gravy thickens.

                                 When done, add garam masala & ghee. Toss well.

                                  Serve, garnished with coriander leaves.