Seeme Badanekayi is the Kannada name for chayote, known as chow chow in Tamil. Having been settled in Chennai for a long time, I have gradually adopted Tamil terminology for most dishes, and I usually refer to this vegetable as chow chow. But today, I chose to retain its Kannada name.
I prepared this creamy, tangy, mildly sweet curry for lunch. The nutty richness of sesame seeds and groundnuts, combined with the gentle heat of green chillies, lends a beautiful depth and elevates the flavour profile of the dish. It pairs well with chapati, puri, or phulka, but tastes absolutely divine when mixed with plain rice and a dollop of ghee.
INGREDIENTS TO GRIND
ROASTED WHITE SESAME SEEDS- 3 TSP
ROASTED GROUNDNUTS- 3 TSP
CURRY LEAVES- 1 SPRIG
GRATED COCONUT- 2 1/2 TBSP
GREEN CHILLIES-3
JAGGERY- 1 TSP
TAMARIND-GOOSEBERRY SIZE
OTHER INGREDIENTS :
CHAYOTE- 2 MEDIUM SIZE
TURMERIC POWDER-1/4 TSP
SALT TO TASTE
MUSTARD-3/4 TSP
CURRY LEAVES-1 SPRIG
ASAFOETIDA- 3/4 TSP
PROCEDURE :
1. Wash the chayote and wipe it.Take out the peel and remove the seed portion and chop it length wise or into cubes,as you wish.
2.You can boil it directly or use the pressure cooker to steam it.I prefer the pressure cooker method.
3.Grind all the ingredients cited above to paste using little water.
4. In a pan add oil and heat it.Splutter mustard seeds.Add curry leaves,asafoetida.Add the paste over it and saute in mild heat it till the raw smell disappears completely.
5.Now transfer the steamed chayote over the seasoning.Add turmeric powder,salt.
6.Switch off the heat when the paste blends well with the veggie.
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