In a non-stick pan heat 1 tsp oil over medium heat. Add onions and saute until tender.
Add tomatoes and cook till they get mushy.
Now add salt and the grated chow-chow. Increase the heat, add the hot pepper powder and cook the vegetable dry turning often (exercising caution not to burn it) for about 5-10 minutes.
When it is cooked, reduce heat.
Taste and adjust the salt and hot pepper powder.
Now add the thalippu and the dish is done.
For thalippu: In a small skillet heat 1 tsp oil. Add the mustard seeds. If the oil is adequately hot they should crackle and pop instantaneously. Add the dals at once and let them fry to a golden brown. It takes only a few seconds. Then add the curry leaves, stir and turn off the heat.
Can be side dish for rice with sambhar, rasam or buttermilk.
Can be eaten mixed with plain rice and ghee.
Can eat with naan or chapatti.
Can be used as a sandwich filler.
Can serve as canape on crisp cracker or toasted French bread slice topped with a dollop of sour cream.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.