Hello everyone. Today I am going to share a unique halwa recipe that is made out of chow chow(also known as chayote) . chayote belongs to gourd family & that’s why this vegetable is also known as Indian squash. It somehow look like pear and has a semi crisp texture. Its central core has a small seed which is usually discarded. Chayote squash’s flavor is lacking in depth and offers a mere insipid taste, thus allowing it to be a carrier sponge of other accompanying ingredient’s flavors.
This squash can be eaten in both raw and cooked form. It can be used in salads while they are tender, they also can be pickled and preserved. They can also be used in cooking for making various recipes .
Here are few unknown fact about chow chow::
- Chow chow is low in calories i.e. contain no saturated fats or cholesterol.
- Chow chow is a rich source of dietary fiber, anti-oxidants, minerals, vitamins
- These are also good in B-complex group of vitamins like thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, zinc, and copper.
- This vegetable can be used in controlling cholesterol and reducing weight .
- It also contains dietary fiber and is high in potassium and very low in sodium, a combination which makes it ideal for supporting healthy blood pressure.
I too was unaware about this vegetable before coming to jeypore. Here in jeypore, Telugu population is more than Odiyas. Telugu people use these chayote for making kottu, vegetables and sambhar. So we easily get chow chow in the first of September. We used to make stir fry , spicy curry and kottu at home. But this time when we decide to make halwa for our Healthy-Wellthy theme so I thought to make chow chow halwa this time.
Though cooking this Halwa is time consuming but it is worth preparing. In india each vegetable has its own flavor and colour . but chow chow has a bland taste so we need to make it flavorful and yummy. So when you think of making chow chow halwa never ever compromise with ingredients and step.
When I searched about “chow chow halwa” in Google, I found many recipes called to pressure cook chow chow. It may be to save time and effort but I prefered making the halwa in a frying pan/wok that makes it more flavorable and leave a sweet aroma in kitchen. I insist make the halwa in wok and see the difference and don’t forget to leave your golden feedback .