This dal was a learning experience for me. I’d never eaten or cooked this vegetable. So I’d like to share my experience here.
I received a few of the chow-chow / seema vankaya / seemae kathrikaya from my friend on a recent visit to her house. I was a bit curious about it, since it seemed to grow so well at her place. She and her MIL assured me that should it grow well, it was bound to give me a good and constant harvest, which would help my organic garden efforts. Her MIL took the help a little further by giving me a freshly sprouted plant to help me on my way! 🙂 And a couple of the vegetables to cook this weekend.
Double-checking with my own MIL helped me understand a little more about how to cook it. Since i wasn’t too sure about the taste, I opted to make teeya pappu or moong-dal pappu. It turned out pretty well (if I may say so myself)! 😉 The flavor was pretty bland, but paired with a slightly spicy curry/sabzi, it tastes good with hot rice.
- 2 medium sized chow-chow/seema vankaya
- 1/2 cup moong-dal/ pesara pappu
- 1 tsp salt
- a pinch of turmeric
- Tadka: 1/2 tsp of aavalu (mustard seeds) and urad dal and 1 broken red chilly
- wash, peel and chop the seema vankaya into small pieces. If the vegetable is a bit mature, you may find a core. Cut the core out and use the rest of the vegetable.
- Was the pesarapappu and add enough water for cooking.
- Add the seema vankaya pieces, salt and turmeric and pressure cook for 4-5 whistles.
- After the cooker cools, mash the dal without crushing the vegetable pieces.
- In a small wok, heat a tsp of oil and add the tadka.
- When the aavalu start to crackle, add it to the dal.
- Mix well and let it sit on heat for a few mins.
Serve hot with rice and ghee. 🙂