| Recipe Name:
Chow-chow thalimpu |
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| Category:
Indian Regional |
Sub Category:
Andhra |
|
| Prep Time |
Cook Time |
Serves |
|
|
4 |
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Ingredients: |
| Chow-Chow |
|
2 (medium) |
| Garlic |
|
10 flakes |
| Onion |
|
1 |
| Roasted and powdered aniseed |
|
¼ tsp |
| Turmeric powder |
|
¼ tsp |
| Salt as required |
|
|
| Red chilli powder |
|
½ tsp |
| Bengal gram dhal |
|
1 tbsp |
| Oil |
|
1 tsp |
| For seasoning |
|
|
| Mustard seeds |
|
1/4 tsp |
| Black gram dhal |
|
½ tsp |
| Broken red chilli |
|
1 |
| Curry leaves |
|
few |
|
|
| |
Method: |
- Dry roast Bengal gram dhal till golden and crush coarsely.
- Peel garlic, chop onions finely.
- Scrape outer skin and cut chow-chow into medium sized pieces.
- Heat oil in a shallow pan, add seasonings and then onion.
- Fry for 2 minutes, add chow-chow pieces and stir for another minute.
- Add just enough water, turmeric powder, aniseed powder, salt, chilli powder, garlic pieces and cook till vegetable becomes tender. (close with a lid)
- When vegetable is three fourth cooked and still there is moisture, add Bengal gram powder and close the lid again. (Reduce flame).
- Cook till dhal becomes soft, sprinkle little water if necessary.
- When moisture is absorbed completely remove from fire.
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