Chayote /Chow Chow Peel Thogayal/Thuvayal
Today’s recipe would be Chow chow peel thogayal, a healthy chutney from South india made out of chow chow/chayote peels. This chutney is a thick variation of the usual chutneys and hence named as thogayal or thuvayal. This chayote peel thogayal is an extremely delicious and nutritious recipe that makes use of the peels which are otherwise tossed into trash. The same recipe can be used for ridge gourd peels(beerakaya or peerkangai). This thogayal is something that is mixed with some rice and ghee and taken for lunch. It is also a wonderful accompaniment for idlis, dosas etc. I have already posted a recipe that makes use of these peels and one that mainly uses sesame seeds. The recipe here is a less spicier version using sesame seeds. However, the one that I am going to post right below is more on the spicier side.
Apart from the recipe details, I also wanted to put forth another information in this post which is about cleaning vegetables before cooking. I hear a lot of different methods from everybody about cleaning vegetables. I thought I would share my version of cleaning veggies to get rid of the pesticides and fertilizers. I soak the veggies in enough water along with some sea salt/ crystal salt and turmeric powder. Then wash them with normal water and use it in cooking. I would love to know what other methods are used for cleaning veggies. Please do feel free to write to me at email@example.com about the method that you use to clean veggies.
Before I move on to the recipe, I would like to let you people know that the peels are highly nutritious and should not be discarded. The thogayal is absolutely tasty along with the health quotient. So, who would say a no to this 🙂
Preparation Method of Chow Chow peel thogayal:
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Chow Chow/Chayote Peel of one big chayote
Tamarind: big marble sized
Urad Dal: 1 tbsp
Channa Dal: 1 tbsp
Dry Red Chillies: 3 or 4
Salt: as required
Asafoetida/Hing: 1/2 tsp
Oil: 1 tsp
Water: as needed
1. Peel the chayote and keep the peels ready.
2. Heat oil in a pan. Add hing. Add urad dal and channa dal and roast till they turn slightly brown.
3. Now add the tamarind and red chillies. Roast till the dals turn golden brown. Set aside.
4. In the same pan, add the peels and saute for 2 minutes to turn them little soft.
5. Allow everything to cool.
6. Blend everything with very little water to a paste.
7. Serve with hot steamed rice and ghee.
1. Same procedure can be used for ridge gourd peels as well.