Week 3: Chow Chow

Just into week 3 and I am breaking the basic premise of the challenge I have set myself- by making a recipe which is not in the iconic Rasachandrika. But, how could I leave the finger licking Chow chow (or perhaps, 'Chau-chau' so as not to be confused with any other cuisine) out of my repertoire?

After flipping pages back and forth a few times, I asked my mother-in law why I couldn't find it in the Rasachandrika. She said that it was never a traditional Aamchi dish, but perhaps came about as an ingenious way of using leftover vegetables. I also found an interesting story on the Singing Chef blog about a cook at a wedding who was the mastermind behind this dish, and a few interesting nuggets about its name! Anyway, a huge thank you to whosoever made it first, bringing the spicy and pickle-like (in aroma and taste) Chow Chow into our lives.

This dish uses vegetables like carrots, beans, potatoes, and aubergines - but I suppose you could try it with other local veggies which more or less retain their shape on cooking and remain slightly crunchy! You definitely don't want a soggy Chow chow with veggies that lose all shape to become a mishmash. In this regard, the trick is to ensure you cut all your veggies in similar shape and thickness, otherwise different cooking times for each veggie will mean some will remain raw while some will over-cook!

Onward to the recipe...

Ingredients :

For cooking

1 cup each of carrots, French beans, potatoes and aubergine/brinjals- cut into strips

1 tsp mustard seeds

1/2 tsp fenugreek seeds

1/2 tsp asofoetida

6-8 peppercorns (optional)

8-10 whole Beydgi red chillies

Tamarind the size of a small lime (or 2 heaped tsp tamarind paste/extract)

Juice of one small lime

6 tbsp grated coconut (optional) Note: I used desiccated coconut

Oil 8 tbsp (1 for frying the spices, 7 for frying the veggies)

Salt to taste

For the seasoning

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

A big pinch of asofoetida

8-10 curry leaves

2-3 whole Byedgi red chillies ( optional)

Method:

1. In a small pan, heat 1 tbsp oil and add the mustard seeds, fenugreek seeds and peppercorns (if you use them - this gives more of a fiery touch!). Fry these lightly on a low to medium flame. The fenugreek seeds should turn light brown, but not dark brown, or black - I made the mistake of letting them fry slightly longer and so they became a little too brown. This thankfully did not alter the taste, but any longer and they would have burnt. Now add the red chillies and asofoetida and fry again slightly.

2. Add the tamarind (remove any seeds if using the readily available dry variety) and coconut.

3. Grind the above mixture in a mixer grinder (or a mortar and pestle) without adding water. Yes, the trick to a crisp and crunchy Chow-chow is the lack of any water in cooking (and just a little bit more of oil, but then with the kind of end result you get, you would be happy to indulge just that little bit!)

4. In a wok heat the remaining 7 tbsp of oil. Add the mustard seeds and fenugreek seeds. After they splutter, add the asofoetida, curry leaves and whole red chillies.

5. Add the sliced vegetables, except for the aubergines because they cook faster and so need lesser time to cook. If you add them right at the outset they will lose all form and become a mash. When the other veggies are almost cooked add the sliced aubergines and salt. Now let all vegetables cook fully.

6. Add the ground 'massol' or masala to the cooked vegetables and stir well. Cook for a while and then add the juice of one small lime.

And that is it! Given its spicy nature, Chow chow goes well with a mild dal such as 'Daali Thoy', a typical Aamchi dal.

Note: If you were able to catch me and the @riotofflavours on #ThoyStories on Instagram today, you will see how the humble Daali Thoy is made. I also hope to have that on this blog shortly!