### TranslatedIngredients: 300 grams Chow chow (chayote squash) - peeled and diced,1/2 cup Raw Peanuts (Moongphali),2 Tomatoes - pureed,1 teaspoon Sambar Powder,1 teaspoon Jaggery,1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 sprig Curry leaves,1 Bay leaf (tej patta) - torn,Salt - to taste,Coriander (Dhania) Leaves - for garnish,1 teaspoon Sunflower Oil ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Chow Chow Verkadalai Masala Curry Recipe, first prepare all the ingredients and keep them ready. Heat oil in the pressure cooker and add the mustard seeds. Once the mustard seeds crackle, add the bay leaves, tomato puree, chow chow, moongphali, sambar powder, jaggery, amchur, turmeric powder and curry leaves.Stir for a few minutes, add the salt, 1/4 cup of water and pressure cook the chow chow and verkadalai along with the masala for 3 whistles. After 3 whistles turn off the heat. Once the pressure has released, open the cooker, check the salt and adjust according to taste.Stir in the coriander leaves into the Chow Chow Verkadalai Masala Curry. Serve the Chow Chow Verkadalai Masala Curry along with Beetroot Sambar Recipe, Carrot Beans Poriyal and Steamed Rice for a wholesome lunch or dinner.
