Chow Chow Chayote Sabzi Recipes

CHOW-CHOW (CHAYOTE) SABZI

Steps:

• 1. In a pressure cooker put dal, chow-chow (chayote), tomato, turmeric, salt and water. close lid and cook for 4-5 whistles. Let it sit for 5 minutes.
• 2.Heat a deep curved pan, pour oil, add mustard, cumin. when it starts spluttering, add curry leaves, green chilies, garlic and saute for 1 minute then add the cooked dal and vegetable.Give it one boil.
• 3. Garnish with cilantro and serve with rice or roti.

CHAYOTE AND ONIONS

Steps:

• Pare and seed the chayote.
• Cut lengthwise into 1/2-inch thick slices.
• Cut onions lengthwise into halves.
• Cut halves lengthwise into 1/4-inch slices and separate into slivers. Heat butter and oil in a skillet over medium heat until foam subsides.
• Add onions and oregano; sauté over medium-low heat until onions are golden (8-l0 minutes). Add chayote; sauté 3 minutes. Cover and cook until chayote is crisp tender (approx. 8 minutes).
• Add salt and pepper.

SUZANNE'S GHORMEH SABZI

Steps:

• Wash thoroughly, drain, and chop in processor until it looks like chopped greens. Set aside.
• In large high pan, put small amount of canola oil in with 1 good size onion sliced.
• Saute onion and put 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon.
• When onion is pretty well sauteed with spices, add your cubed meat.
• Brown meat with onion and add salt and pepper.
• Add about 48ounces of water, 1/2 cup lemon juice to start, and 6 dried lemons ( have to puncture the lemons). If too thick, gradually add water little at a time because this will simmer away.
• In separate skillet, brown greens in canola oil stirring constantly so they don't burn. You just want to saute them good and then add greens to meat.
• Turn heat down and simmer.
• Here's the trick, the longer this cooks, the better the flavor savor's through it. You can start with covering the pan with a lid, stirring occasionally and then if you take the lid off, and there is too much water, simmer high so the water boils off. Stir so bottom doesn't stick. You kind of have to "eye ball" this and know what the consistency should look like. As I mentioned, if it looks too watery, boil sabzi/ meat mixture until right consistency. Taste to see if you need more salt, or more lemon juice. If you want more a sour taste, add lemon juice gradually.
• I usually cook this in the morning and let it simmer slowly all day, stirring at times. Make sure you have enough water on it though.
• Hope this doesn't confuse anyone. Let me know how yours comes out -- Serve over rice -- Enjoy!

SPICY SHARK PUTTU(INDIAN DRY SHARK SABZI )

Steps:

• Boil water in a large pot on high flame.
• Once the water has boiled, put the shark fish in it.
• Cover the pot with a lid and keep aside for 10 minutes.
• Now, remove the skin of the shark and wash the shark well to make sure its clean.
• Apply salt and turmeric powder to the clean shark.
• Mash the shark as well as you can now.
• Keep aside.
• Heat oil in a wok.
• Add ginger and garlic.
• Stir-fry until the raw smell of both is gone.
• Toss in the onions now.
• Stir-fry until they turn brown.
• Add curry leaves and green chillies.
• Lower flame and saute for 2 minutes.
• Add turmeric, red chilli and black pepper powders, followed by salt, mixing well as you do so.
• Now add the mashed shark to this mixture.
• Mix well and allow it to cook for 5 minutes on low heat.
• Remove from flame.
• Garnish with corriander leaves.
• Serve with steamed rice and a fish curry by the side.
• Enjoy!

KORMEH SABZI

Steps:

• clean wash chop and fry the greens in 1 tbsp oil.remove and keep aside.
• add salt peppr onion to mince and make samll meat balls.
• fry meat balls in remaining oil.add all the other ingredients and the fried greens to it and cook till tender.
• serve hot with butter rice.