I planted a chuchu vine 2 years ago, the first year it took off with great enthusiasm climbing up and over anything in its path. By the middle of Autumn, it was covered in small white flowers which sadly fell to the ground. This year, those white flowers turned into little buds, which grew into tiny, then small, then medium, then big chuchu. Lots of them! There are so many hidden amongst the leafage that when I think that I have picked them all, a few days later I come away with another basket full!
~locally known as Chuchu, Seemebadanekaayi in South India, Chayote in Mexico and Choko in Australia~
chuchu palya
Preparation – 25 minutes
Serves 2 – 3
Use heaped spoon measurements unless otherwise stated.
ingredients
2 Tbsp peanut oil
1 medium/360g chuchu
½ cup water
⅓ cup dried shredded coconut
1 tsp fine rock salt
1 tsp jaggery
¼ cup coriander leaves, chopped
voggarane
½ tsp black mustard seeds
1 Tbsp channa dal
⅛ tsp asafoetida powder
⅛ tsp turmeric powder
15 curry leaves
to serve
carrot palya (Instead of grating, cut the carrot into small uniform cubes. When cooking, add a ¼ cup water and simmer uncovered until the water evaporates.)
yoghurt
spicy amla pickle
round brown rice
preparation
1. Peel the chuchu and finely chop into small uniform cubes. Set aside.
2. In a skillet, over medium-high heat, pour in the oil, add the mustard seeds and split channa dal – fry until the mustard seeds pop and channa dal starts to turn golden-brown.
3. Add the asafoetida, curry leaves and turmeric – fry for a few seconds.
4. Add the water and stir in chuchu, simmer uncovered for 10 minutes then cover and simmer, stirring often – approximately 5 minutes or until the chuchu is cooked and water has eliminated.
5. Turn off the heat, add the dried coconut, salt, jaggery and coriander. Stir to combine.
variation
- Towards the end of cooking stir in ½ cup full-fat yoghurt.
