Chayote in English, Chow chow or Bangalore Brinjal in Tamil is a type of vegetable that has prickly or thorny skin that belongs to the gourd family along with melons and cucumbers. It in enriched in vitamin C and full of moisture content that work as a cooling agent just like the white radish. The current heatwave in Malaysia requires us to eat more vegetable with high water content so white radish and Chayote are pretty suitable with the climate that we are dealing with right now. This dish is rather like a soupy dal if diluted with more liquid and called dal curry if it is slightly thicker. Whatever the consistency, the purpose is to fully utilize the vegetables and it has mild spice flavor. If you want to envelope more broth flavor to the curry, you may add quarter cup of chicken stock. You can improvise according to your level of creativity.
6. The last stage before switching off the flame, add lavish tablespoon of ghee and a teaspoon of homemade tiffin sambar powder to elevate the flavor and aroma of this dish.