Chow Chow
Rs. 49
Chow Chow is a type of summer squash that is also known as Chayote. It has a crunchy texture of an unripe pear and a mild, almost cucumber-like flavor.
It is versatile and can be eaten raw or cooked in salads or stir fried, sautéed, pickled, roasted, deep-fried, stewed, mashed, or stuffed and baked. Its subtle sweetness pairs with assertive flavors, and it pairs really well with a lot of stronger flavors such as oregano and mature cheese. Delicious to add to a sambar or vegetable kadhi. Can also be made into a Thogayal (chutney) or a koottu.
Chayote skin is edible but not as tender as its flesh, so peeling is usually a good idea. The seed in the center of the fruit is also edible.
Stir fry it by slicing thin and cooking it lightly. Or sauté it as a great substitute for Summer Squash, where it will retain its crispness. It can also be great used raw in salads with a refreshing crunch. Chayote is also excellent pickled in vinegar or fermented in a brine. High-heat roasted chayote changes it where the heat concentrates all of chayote’s light flavor and juicy texture. Chayote needs to be seasoned with salt and black pepper because it is low in flavour.
Their subtle sweetness pairs with assertive flavors like red pepper flakes, fresh chilies, garlic, cilantro, scallions, lemon or lime juice, and warming spices like curry powder, cumin, and coriander. Chayote is also delicious with rich ingredients like coconut milk, butter, cheese, and bacon.
It is versatile and can be eaten raw or cooked in salads or stir fried, sautéed, pickled, roasted, deep-fried, stewed, mashed, or stuffed and baked. Its subtle sweetness pairs with assertive flavors, and it pairs really well with a lot of stronger flavors such as oregano and mature cheese. Delicious to add to a sambar or vegetable kadhi. Can also be made into a Thogayal (chutney) or a koottu.
Chayote skin is edible but not as tender as its flesh, so peeling is usually a good idea. The seed in the center of the fruit is also edible.
Stir fry it by slicing thin and cooking it lightly. Or sauté it as a great substitute for Summer Squash, where it will retain its crispness. It can also be great used raw in salads with a refreshing crunch. Chayote is also excellent pickled in vinegar or fermented in a brine. High-heat roasted chayote changes it where the heat concentrates all of chayote’s light flavor and juicy texture. Chayote needs to be seasoned with salt and black pepper because it is low in flavour.
Their subtle sweetness pairs with assertive flavors like red pepper flakes, fresh chilies, garlic, cilantro, scallions, lemon or lime juice, and warming spices like curry powder, cumin, and coriander. Chayote is also delicious with rich ingredients like coconut milk, butter, cheese, and bacon.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
