Eat well - CHUCHU PLAYA

CHUCHU in Polish sounds very unappetizing - Edible chokeberry.

Chuchu is a vegetable from the gourd family, very popular in, among others, Portugal, Madeira and Brazil. We will also meet him in the kitchens of other continents. Unfortunately, in Poland, it is rather unattainable, so it is worth trying it in the kitchen while traveling.

The chuchu vegetable is healthy, rich in vitamin C, iron, potassium and folic acid. It contains almost no calories, and puff tea reduces high blood pressure.

Recipe for a vegan dish CHYCHU PLAYA

Ingredients

2 Tbsp peanut oil

1 medium/360g chuchu

½ cup water

⅓ cup dried shredded coconut

1 tsp fine rock salt

1 tsp jaggery

¼ cup coriander leaves, chopped

For the voggarane

½ tsp black mustard seeds

1 Tbsp channa dal

⅛ tsp asafoetida powder

⅛ tsp turmeric powder

15 curry leaves

Preparation

1. Chop the chuchu into small uniform cubes. Set aside.

2. In a skillet, over medium-high heat, pour in the oil, add the mustard seeds and split

channa dal – fry until the mustard seeds pop and channa dal starts to turn golden-brown.

3. Add the asafoetida, curry leaves and turmeric – fry for a few seconds.

4. Add the water and stir in chuchu, simmer uncovered for 10 minutes then cover and

simmer, stirring often – approximately 5 minutes or until the chuchu is cooked and water

has eliminated.

5. Turn off the heat, add the dried coconut, salt, jaggery and coriander. Stir to combine.