Soak the peanuts for 2 hours and pressure cook this with enough water, little salt and a pinch of asafoetida.

If you don’t have time to soak the peanuts, just wash and cook it for 5-6 whistles.

Drain the water and keep this aside.

Peel the chayote and chop them into small cubes.

In a pan add 3 tsp of oil, preferably coconut oil and add mustard seeds and urad dal.

Let the mustard seeds splutter and the dal turns golden brown.

Add the chopped green chili and curry leaves and cook for few seconds.

Now add the chopped curry leaves to this.

Now add the chopped chayote | chow chow.

Add salt and mix well.

If needed you can add ¼ tsp of turmeric powder.

Sprinkle 2 tbsp of water and cover this and cook for 5-6 minutes.

This veggie gets cooked very fast.

If needed check and sprinkle 1-2 tbsp of water and cook for 2-3 minutes.

Once it is cooked add the boiled peanuts to this.

Mix well and add the grated coconut.

Combine well.

Switch off the flame.

Chow chow peanut poriyal is ready.

Enjoy with your meal.