Usually for any palya recipe, the tempering is done followed by stir frying the vegetables in water or oil until the vegetables are soft. But my mom never prepares palya this way. She always boils the vegetable in pressure cooker (may be 1 or 2 whistles depending on the vegetable she is cooking) & then adds tempering to it. During my initial cooking days, I used to fight with her for stir-frying the vegetables in oil or water for more taste, but she always smiled & refused to do so. I never understood why she was oblivious about my proposal. Even she failed to convince me, partially due to my ignorance about intricacies of cooking.
After many years, I have understood the importance of boiling the vegetables. For those who don't know: Stir-frying the vegetables spoils the nutrient levels of the vegetables & steaming or boiling the vegetables holds most of the nutrients. Hence, it is advisable to boil the vegetables whenever possible. I need not say that, I have started following my mother now :)
Seemebadane/Chayote Squash: 2 medium sized or 500 gms
Oil: 1 tsp
Mustard Seeds: ½ tsp
Urad dal: 1tsp
Channa dal: 1 tsp (optional, our family prefers this)
Curry leaves: 4 chopped or whole
Green chillies: 2 chopped
Cliantro/Coriander leaves: 1 tbsp finely chopped
Grated coconut: 2tbsp (optional)
Salt: according to taste
Lemon juice: ½ tsp (optional)
- Peel the skin; discard the seed of chayote squash. Cut them into 1/2inch cubes & pressure cook for 1-2 whistles. (Add around 1/4th cup water while cooking the vegetable). Allow it to cool for a while.
- In a broad pan, heat oil. When oil is hot, add mustard seeds followed by urad & channa dal. Fry till the dal turns golden brown. Add curry leaves, cilantro, green chillies & sauté for 10secs.
- Add the cooked vegetable to the pan (discard excess water), salt & cook on low flame for 2-3 minutes.
- Turn off the flame; add coconut, lemon juice. Mix well & serve it as a side dish for rice, roti or dosa.
- Do not add more water while boiling the vegetable as it has to be discarded for fry sabzi like this.
- On a second note, by chance if you add more water, do not throw the water, store the water & use it while preparing sambar. The chayote squash boiled water can safely be used while preparing sambar as it doesn't smell pungent like cabbage or radish.
- Have you tried frying the cilantro/coriander leaves in oil along with curry leaves? Try it out; the aroma of fried cilantro is just too good to resist.
This along with Tomato-Onion Gojju goes to "WYF : Side dish" hosted by EC
Sushma, this palya looks great and tempting mice color and healthy...ReplyDelete
We don't get seemebadhane kayi here that often. But whenever we do, its a hit at home! I make the same palya too.ReplyDelete
I love chayote anything.. this veggie looks healthy and yum.ReplyDelete
Palya and Gojju is really confusing, I love both whatever the name. Love seemebadane, looks so yummy! :)ReplyDelete
Wonderful read abt the difference btn palya and gojju.
seemebadekayi palya is a very healthy stuff, as a kid nanu adanna tirgi saha nodtirlilla :) Amma used to literally shove it down my throat...lol as the years rolled I'm getting to love all the veggies, which I once used to hate.
Good one sushma :)
The notes are worth reading twice, tumba useful ri thanks.snap tumba chennagide.
I too don't cook my veggies first. I stir fry them :-).Nanu Seemebadinekai thandidhini palya madoke. Tumba channagide.ReplyDelete
Channagide!I use it to make bele saaru most often.ReplyDelete
Love this simple palya.. looks so gud!!ReplyDelete
Love this palya, simple and tasty.I make it the same way.ReplyDelete
Sushma, that looks just like pineapple pieces. Cool. I liked the look of it.ReplyDelete
palya tumba channagidhe nodakke...i rarely get this in mumbai..ReplyDelete
Yummy thoran Sushma..The veggie is new to me though..I sometimes tir fry beets ,all others are steamed..Thanks for the yummy dish..:)ReplyDelete
nice yummy recipeReplyDelete
this is new for me....but i am sure must have tasted yummReplyDelete
Lovely color you got there...this is my Dad's fav' veggie...wish to try ur version for him...when I get home. Thanks for sharing this yummy recipe, here.ReplyDelete
wow! nice palya thanks for the recipeReplyDelete
I love this palya with chapatiReplyDelete
Nice recipe and click too.ReplyDelete
Thanks a lot for making time & leaving such wonderful & inspiring comments
Nice post....looks gudReplyDelete
Looks delish...Thanks for both the entriesReplyDelete
I found your recipe looking for something to make with two chayote (chow chow) that I had to use. I'm new to Indian cooking, sort of. Anyway, I cooked this following your instructions and must say it is VERY delicious. However, the tempered dal is not optional. It tastes too good to leave as an option. Make the channa dal and urad dal mandatory.ReplyDelete
Tried it very nice and yummy ..have you added turmeric? looks yellow in the pic.thanks for sharingReplyDelete