Ingredients:

• Chow chow or Chayote squash – 2
• Cooking oil -1 tbsp
• Pepper – 2 tbsp
• Dried red chillies – 2
• Cumin seeds – 1 tsp
• Mustard – 1 tsp
• Urad dhal – 1 tsp
• Asafoetida powder – 1/4 tsp
• Buttermilk – 1 glass (240ml)
• Curry leaves – one stalk
• Salt to taste

Method:

1. Heat oil in a pan and splutter mustard. Then add cumin seeds, urad dhal, dried red chillies, asafoetida, and curry leaves.
2. To this, add cut chow chow with half a glass of water and allow it to boil for a couple of minutes.
3. Dry grind the pepper and add this to the boiling chow chow; season with salt.
4. After chow chow becomes soft, turn off the gas, and allow it to cool.
5. Add buttermilk to the chow chow and serve immediately.

Recipe courtesy of Sify Bawarchi