Chow Chow – Health Benefits

Chayote, chow chow, squash or Bangalore brinjal is a common inexpensive vegetable that belongs to the gourd family, along with melons and cucumbers. It is known by different names in different places. In some countries it is called cho-cho, pipinola, pear squash, vegetable pear or choko

Chayote or Chow Chow  is a  vine that climbs on support by clinging with  holding together firmly with tendrril. It requires well-drained moist soil, and long, warm growing season to flourish. At their natural habitat, run along over fences, shrubs. In the cultivated farms, however, the crop is supported by a strong trellis. The vine bears small, white, monoecious (separate male and female) flowers. 

Chayote pears will mature and ready for harvest after about 30 days of pollination. Each plant may yield up to 150 fruits in a season. The fruit has thin, pale green skin and several shallow vertical furrows running over the surface. Some types have spiky or fuzzy surface while others feature smooth skin. Inside, its pale white flesh surrounds a central cream-white seed-ovule.

Here are impressive health benefits of chayote squash.


Health benefits

1. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.
2. The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension

3.Great for Heart Health

4.Support Weight Loss

5.Control Blood Sugar Level

6.Help in Safe Pregency

7.Prevent Cancer


Chow Chow Thogayal – Chutney

Chow Chow, the bland vegetable is made into a super flavourful chutney in South Indian cuisine. A simple recipe with a handful of ingredients, tastes brilliant with steamed rice and ghee.

 Prep Time 10 minutes
 Cook Time 5 minutes
  • 2 medium sized chayote squash chow chow
  • 1/4 cup coconut scraped fresh or frozen
  • 1 inch tamarind piece soaked in 2 tbsp water
  • 2.5 tsp gingelly oil or any other cooking oil
  • 2 tbsps urad dal + 1 tsp for tempering
  • 4 medium dried red chillies
  • 1/2 tsps salt
  • 2 sprigs curry leaves
  • 1 pinch asafoetida
  • 1/2 tsp mustard seeds
Chow Chow Thogayal - ChutneyPinPin


1.To make the chow chow vegetable into a chutney, start by vertically slicing it. Cut out the seed. Don’t peel but scrape any spikes that may be there on the skin and dice or slice it.

2.Heat 1/2 tsp oil in a pan. Add 2 tbsp udad dal and red chillies and saute on medium heat until the udad dal is golden brown. Remove onto a plate and cool for few minutes.

3.Heat the remaining 1 tsp oil in same pan. On high heat, saute the chow chow for 30 seconds.

4.Reduce the flame, add 1/4 cup water, pinch of salt, cover and cook till chow chow is tender and fully cooked.

5.In small mixer-grind the fried udad dal-red chilies, soaked tamarind and coconut to coarse paste. To this add the cooled cooked chow chow, salt and scrape the sides of the mixer and grind to a paste. Remove this into a bowl.

6.Heat 1-2 tsp oil in a tempering ladle or small kadai. Add pinch of asafetida, mustard seeds, once they splutter, add curry leaves and udad dal. Wait for dal to turn golden and transfer the tempering over the thogayal.

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