Chow Chow Bath Recipe

Rinse and Soak

Rinse basmati rice under cold running water until the water runs almost clear. Soak the rice in cold water for 20 minutes, then drain thoroughly.

Cook Rice

In a medium saucepan, bring 2.25 cups water to a boil. Add the drained rice, 1/2 tsp salt and 1 tbs ghee or oil. Stir once, cover, reduce heat to low and simmer for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork.

Prepare Vegetables

Peel and julienne the chow chow (chayote). Julienne the carrot, trim and cut beans, and dice the potato. Chop the tomato and thinly slice the onion. Keep all vegetables ready.

Temper Spices

Heat 3 tbs oil in a wide skillet or kadhai over medium heat. When hot, add 1 tsp mustard seeds. When they pop, add 1 tsp urad dal and 1 tsp chana dal. Fry the dals until light golden (about 30–40 seconds). Add 8 curry leaves, 2 slit green chilies, and a pinch of asafoetida (if using).

Sauté Aromatics

Add 1 tsp finely chopped ginger and 1 cup thinly sliced onion. Sauté until onions turn translucent and begin to brown at the edges (4–5 minutes).

Add Tomatoes & Spices

Add 1 cup chopped tomato and cook until softened (2–3 minutes). Stir in 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder and 1 tsp salt. Cook the spices with the tomato for 1 minute until fragrant.

Cook Harder Vegetables

Add the diced potato and 0.5 cup beans. Toss to coat with the spice mixture, then add 3/4 cup water. Cover and cook for 6–8 minutes over medium-low heat, stirring once, until the potato and beans are nearly tender.

Add Softer Vegetables

Add 2 cups julienned chow chow and 0.5 cup julienned carrot. Mix well; the chow chow will release some moisture. Cover and cook for another 4–6 minutes until all vegetables are tender but not mushy. If mixture looks dry, add up to 2–3 tbs water. Taste and adjust salt and spices.

Incorporate Rice

Gently fold the cooked and fluffed rice into the vegetable mixture in the skillet. Use a spatula to incorporate without breaking the rice grains. Heat together for 2–3 minutes so flavors meld and any excess moisture is absorbed. Keep heat low to avoid sticking.

Final Tempering (Optional)

In a small spoon, heat 1 tsp ghee or oil. Add 1/4 tsp mustard seeds and when they sputter, pour this tempering over the rice mixture. This adds an aromatic finish.

Finish & Serve

Turn off the heat. Sprinkle 1 tbs lemon juice and 2 tbs chopped coriander over the rice. Fold gently to combine. Garnish with 2 tbs fried cashews or peanuts if using. Serve Chow Chow Bath warm with plain yogurt, pickle, or papad on the side.