The humble choko. Often judged to be a common vegetable without much taste, but nothing could be farther from the truth.
In Australia, the image of this unusual fruit used as a vegetable was tarnished during the Depression as it became the staple diet of many poor families. Choko was dished up in every possible way, making many older Australians resistant to the use of this very versatile plant and its fruits.
But these days the choko is making a comeback – it really is.
So find your way to the Farmers Market this Saturday and pick up some of this versatile vegetable.
Ingredients:
2 whole limes
4 tablespoons olive oil
4 chokos (about 900g)
2 tbsp cardamom pods
1 tsp ground spice
100g Greek yoghurt
30g tahini paste
1 tbsp lime juice
1 green chilli, thinly sliced
10g picked coriander leaves
Salt to taste
Method:
1. Preheat the oven to 210°C. Trim off the limes’ tops and tails using a small sharp knife. Stand each lime on a chopping board and cut down the sides of the fruit, following its natural curves, to remove the skin and white pith. Quarter the limes from top to bottom, and cut each quarter into thin slices that are 1-2 mm thick. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tablespoon of the olive oil, stir and set aside.
2. Next, cut the chokos in half lengthways. Cut each half into 1cm thick slices and lay them out on a large baking sheet lined with greaseproof paper.
3. Place the cardamom pods in a mortar and work with a pestle to get the seeds out of the pods. Discard the pods and work the seeds to a rough powder. Transfer to a small bowl, add the allspice and the remaining 3 tablespoons of oil, stir well and brush this mixture over the choko slices. Sprinkle over a little salt and place in the oven for 15 minutes or until tender when tested with the point of a knife. Remove from the oven and set aside to cool.
4. Meanwhile, whisk together the yoghurt, tahini, lime juice, 2 tablespoons of water and a pinch of salt. The sauce should be thick but runny enough to pour; add more water if necessary.
5. To serve, arrange the cooled choko slices on a serving platter and drizzle with the yoghurt sauce. Spoon over the lime slices and their juices and scatter the chilli slices over the top. Garnish with the coriander and serve.
