Chou chou carrot poriyal | Chayote Carrot Stir fry - Vegan & GF

After binge eating during festive season, we all yearn for a simple home cooked meal . We are no exception to this and our stomach friendly meal after Diwali festivities was a tongue tickling Karvepillai Kuzhambu (curry leaves in tamarind gravy) , soothing Tomato Rasam and this mildly spiced chou chou carrot curry with a liberal garnish of fresh coconut. 

Chou chou or chayote as it is known in most parts of the world is available in Bangalore almost all round the year.  Also known as Bangalore Kathrikai(Tamil) or Seeme Badnekaai (Kannada) . 

Kathrikaai in Tamil means Brinjal / Eggplant , since this resembles a big size brinjal and as it is more often available in Bangalore or Karnataka, people probably began to refer as Bangalore Kathrikaai but in reality this belongs to the squash family and not Eggplant family. 

 Badnekaai also means Brinjal in Kannada and Seeme means "foreign or across boundary " .Since this vegetable was introduced by the westerners the name of "Foreign Brinjal" got stuck to this as this is not a native Indian vegetable. 

Winter is the time when this vegetable is available abundantly very tender fresh . I love to use this chou chou in my cooking a lot . We can use this in Sambar , more kuzhambu and even kootu. 

Chou chou kootu recipe can be accessed via this link . 

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Preparation Time - 10 mins
Cooking Time - 15 to 20 mins
Complexity - simple 
Serves - 2 to 3

Ingredients 

2 medium sized chayote /chow chow 
2 medium sized carrots

Handful of frozen/fresh peas (optional)
1 green chilli chopped 
Few fresh curry leaves 
1 tsp oil
1/2 tsp mustard seeds 
4 to 5 tbsp fresh grated coconut 
Salt as needed 
Pinch of asafoetida (skip for GF)

Method 

• Peel the chayote and carrots and  cut them into small cubes. 
• If using fresh peas, blanch them in water until tender.
• In a pan heat the oil and splutter the mustard, asafoetida along with chillies and curry leaves .
• Sautee the chopped carrots ,peas and chayote with some salt ,sprinkle some water and close with a lid .
• We will do a covered cooking as it retains the nutrients of the vegetables and also the crunch .
• Occasionally open the lid and stir /toss so that they don't get burnt . Sprinkle water if there is a need and continue covered cooking until the chou chou and carrots are well cooked .
• Open the lid and add fresh grated coconut,mix well and turn off the stove.