Follow these steps for perfect results
Tomato
Pureed
Turmeric Powder
Mustard Seeds
Coriander Leaves
For garnish
Salt
To taste
Amchur (Dry Mango Powder)
Bay Leaf
Torn
Chow Chow (Chayote Squash)
Peeled and Diced
Raw Peanuts
Sambar Powder
Jaggery
Sunflower Oil
Curry Leaves
Prepare all ingredients.
Heat oil in a pressure cooker.
Add mustard seeds and wait for them to crackle.
Add bay leaves, tomato puree, chow chow, peanuts, sambar powder, jaggery, amchur, turmeric powder, and curry leaves.
Stir for a few minutes.
Add salt and 1/4 cup of water.
Pressure cook for 3 whistles.
Turn off the heat and let the pressure release naturally.
Open the cooker and check the seasoning.
Adjust salt to taste.
Stir in coriander leaves.
Serve hot with rice and other South Indian side dishes.
Expert advice for the best results
Adjust the amount of sambar powder to control the spice level.
Soak peanuts for 30 minutes before cooking for a softer texture.
Everything you need to know before you start
15 mins
Can be made a day ahead
Garnish with fresh coriander leaves and a swirl of yogurt (optional).
Serve hot with steamed rice, sambar, and poriyal.
Cools the palate
Discover the story behind this recipe
A common vegetable curry in South Indian households.
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