If your experience of the choko isn’t very favourable, I have come across a recipe that might change your mind.  As a kid, we ate choko a lot – my mother would peel and boil them and serve with a little knob of butter. It was completely bland and tasted like a mouthful of hot buttery water.  Choko pickles didn’t really float my boat either. As an adult, I thought I’d never eat these tasteless vegetables again in my life.

Recently I saw an episode of Luke Nguyen’s Vietnam and he talked about how he enjoys the taste and texture of a choko when it is stir-fried.  The very next day in the supermarket I saw a bunch of chokos that looked fresh and green, so I thought I’d be open and give Luke’s recipe a try.

I followed most of the recipe but made without the beef – and served as side dish to a Burmese chicken curry.  I found it easier to peel choko in sections, before cutting into the batons.   Also, you include the seed as it is edible.

Hmmm, it was crunchy and tasty and has totally made me re-assess my prejudice !!  So much so, that I’m now on the hunt for other ways to eat them …

Link to Luke’s recipe is here.