- Chow Chow – 1 No
- Onion – 1 No
- Oil – 2 teaspoons
- Mustard – 1/2 teaspoon
- Bengal gram dhal – 1 tablespoon
- Urad dhal – 1 teaspoon
- Asafotida Powder – a pinch
- Red Chillies – 2 to 3
- Curry Leaves – few
- Salt – 1/2 teaspoon or as per taste
Remove the skin and inner white nut from chow chow. Cut it into small cubes.
Chop onion finely.
Put the chow chow pieces in a vessel and a handful of water and cook on low flame till it is cooked. Do not overcook. (You can also microwave it).
In a kadai put the oil and when it is hot add mustard. When it pops up, add bengal gram dhal and urad dhal and fry till it become light brown. Add red chillies broken into small bits along with asafotida powder and curry leaves. Fry just for a second. Add chopped onion and fry till it is transparent. Then add cooked vegetable, turmeric powder and salt. Mix everything well.
Note: You can also add one tablespoon grated mango or coconut gratings or carrot gratings in the above dish.
Tips: To prepare a quick poriyal, you can cook the vegetable in microwave. By the time it is cooking in the microwave, you can do the seasoning and just add the vegetable once it is cooked.