Sunday, February 21, 2010

Silk Squash(Chinese Okra/Peerkangai) Chutney


Chinese Okra is a popular vegetable used extensively in many Asian Countries. A long, thin squash with a dull-green
skin, Chinese Okra has deep, narrow ridges which give it a star-shaped slice when cut. So named because of
its similarity in taste and texture to okra, Chinese Okra is usually eaten young, before it becomes bitter.
Steamed, sautéed or braised, the flesh becomes soft and tender and can be stir-fried or deep-fried. It is a very

good source of vitamin C and dietary fiber. Try this chutney out, with a tangy, spicy taste. They

are not only good for your taste buds and good for you too.

Preparation Time – 20 mins

Cooking Time – 15 mins

Serves – 4


Chinese Okra – 3

Red Chili – 4 to 5 (increase it to make it even more spicy)

Asafoetida – small piece

Tamarind – 1/2 size of lemon

Salt – 1 tsp or increase it more to your taste

Oil – 2 tsp

Mustard seeds – 1/2 tsp

Urad Dal Split - 1 Tbsp


1) Wash, peel and cut the Chinese okra into small cubes. Make sure to peel the hard green

part and use only the white interior part.

2) Heat oil in a pan and once hot add mustard seeds and asafoetida piece.

3) Once the mustard seeds stop spluttering add the urad dal and once it is slightly brown

add the chinese okra pieces to the pan.

4) Saute for a 10 minutes till the vegetable becomes tender and then switch off and

add the tamarind pieces to the sauteed vegetables to soak in the hot vegetable itself.

5) Once the Chinese okra is cooled enough, add salt and grind in a blender to a coarse

to smooth paste.

6) There is no need to add water when grinding, but after grinding if you want to

make it little thinner, add some more water and adjust the taste of the salt accordingly.

Enjoy with Idli, Dosa, Rice or spread in pita bread and stuff with veggies and enjoy.


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