Chow Chow Chana Pulav

Cooks in: 20 Minutes Serves: 2 People

Chow Chow/Chayote is a watery vegetable which is rich in dietary fiber, vitamins and minerals. Generally chutney, kootu, dry curry are prepared with this vegetable. I made pulav and added white chana for protein purpose. It became a wholesome meal. I used Little Millet for this recipe.

Ingredients:

• 1/2 Cup Little Millet/Samai
• 1/4 Cup Soaked drained Chick Peas/White Chana (1/4 Cup after soaking)
• 1 Cup Cubed Chow Chow/Chayote
• 1/2 Tsp Salt
• 1/4 Tsp Turmeric Powder

Spice Powder:

• 1 Tbsp Oil
• 1 Tbsp Coriander Seeds
• 3 Tbsp Grated Coconut
• 1 Tsp Chana dal
• 4 Red Chillies ( 2 beydagi, 2 long variety)
• 1/2 Tsp White Sesame Seeds
• 1/4 Tsp Asafoetida Powder

Directions:

1. Wash and soak millet for 30 minutes. Drain.
2. Roast all the spices given under the heading ''spice powder'' in oil and make a coarse powder.

In a 2 Ltr cooker add as follows:

1. Layer 1: 1 tbsp oil, 2 tbsp water
2. Layer 2: Diced chow chow pieces
3. Layer 3: Drained millet
4. Layer 4: Drained chick peas
5. Layer 5: Spice powder, turmeric powder, salt, a few curry leaves
6. Pour 3/4 Cup water from sides without disturbing the set up.
7. Cook on high for 3 whistles. Switch off and let the pressure settle down.
8. Open and fluff up after 5 minutes.
9. Aromatic spicy chow chow pulav ready. Serve with any raita.

Note:

1. If beydagi chillies are not available, use normal chillies. Adjust the qty of chillies and salt according to individual taste.

2. Chow chow is a watery vegetable. Mine was very juicy and I added water accordingly. If needed, add 1/4 Cup more of water as each millet takes different water quantity.

3. Can add 2 tbsp roasted peanuts after opening the cooker. It gives a crunchy taste.

4. Kodo/Barnyard/Foxtail millets can also be used instead of Little millet for this recipe.