2 Chow Chow peeled and chopped -remove the seed
1 tsp mustard and cumin seeds
Shredded coconut as per taste
Few curry leaves
Salt to taste
1 tbsp oil/Ghee
Add enough salt to chow chow as we will not be adding later blend well then cover cook in a vessel adding just enough water alternatively steam the vegetable or cook it in water and drain the water off. Heat oil in a pan add mustard and cumin seeds when they splutter add curry leaves and the cooked chow chow. Add coconut and stir to blend well.
Note: Do not over cook or under cook the chow chow. Cooking chow chow separately and then doing the tempering later helps to maintain the beautiful color. If there is any stock left just add some pepper and enjoy as a soup.