Chow Chow sabji (Bangalore brinjal)
250 gms Chow chow
1 cup chana dal
1 big onion finely chopped
1 big tomato finely chopped
1 tsp turmeric powder
1 tsp coriander powder
1 tsp MTR MADRAS Sambhar powder
2-3 green chillies finely chopped
2 tbsp tamarind pulp
Salt to taste
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
few curry leaves
coriander leaves for garnish
4 tbsp Oil
Pinch of hing
Peel and chop the chowchow into cubes.
Wash chana dal and mix with chow chow and pressure cook for 5 whistles
In the meantime, Heat oil in kadai.
Add mustard seeds,cumin seeds, urad dal, and fry for 2 mins.
Add hing and fry for few secs and then add curry leaves and green chillies.
Now add onions and saute.Once these become light in color add the chopped tomato and saute.
Now add all the spice powder and fry till oil starts separating.
Now add the pressure cooked mixture and add salt.
Allow to boil.Do not add more water.
Now add the tamarind pulp and allow it to boil.
When the consistency reduces to little thickness, then put off the gas and garnish with coriander leaves.
Serve hot with rice or chapati.
To increase the gravy thickness, mix 1 tbsp of rice powder in water and add the curry is boiling.