Choko is known know a green pear shaped squash nearly size similar to the avocado. Also called, custard marrow, mango squash, chayote, vegetable pear, christophine and in Sri Lanka we called chow-chow. This choko curry is great accompanying with steam rice.
Preparations time + cooking times; 35 mins.
800 g – 900 g choko, peeled, cored, washed, cut into 2.5 cmx 5 mm thick slices
75 g finally chopped onion
1 to 2 fresh green chilies (optional)
1 sprig curry leaves (optional)
1tsp level ground coriander
3/4 level rock salt (I used himalayan salt)
1/2 tsp level tumeric
1/4 level ground cumin
1/4 level mild chilli powder
1/8 tsp ground cinnamon
250 ml coconut milk
Place all above into TM bowl. Bring to boil for 8 minutes, varoma, soft, revers.
Reduce the heat, cook for another 12 minutes, 100 degree celsius, cover with MC, soft, revers.
Serve with steam rice.