Carrot Chayote Curry Recipe / Chow Chow Carrot Poriyal / Bangalore Brinjal Carrot Dry Curry
Print ThisIngredients
- 1 no. Carrot
- 1 no. Chow Chow/Sema Vankaya
- 2-3 Green Chillies chopped lenghwise
- 2 sp fresh Grated Cconut
- 1 pinch Turmeric Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- few Curry Leaves
- 2 sp Oil
Instructions
Wash well sema vankaya/chow chow, peel and chop into small pieces. Wash, peel carrot and chop into small pieces. Combine and pressure cook with enough salt and turmeric powder. Then strain out all the water.
Heat oil in a pan add popu ingredients and fry, once done add chopped green chillies, curry leaves and fry for a minute. Then add cooked carrot chow chow pieces and fry on a low to medium flame for 2-3 mins or till all the moisture is evaporates.
Then add in grated coconut and mix everything well, cook it for a while with cover. After that remove the lid and mix well, Now Chow Chow Carrot Poriyal is ready, transfer to a bowl and serve, serve it with rice or roti.
