You don’t see chokos very often, particularly on restaurant menus. They seemed to be popular in my grandparents’ time and, as they served them to me a lot, I grew to like them. Quite often, given the huge number of chokos available, they were not just steamed but made into chutneys and pickles, as their generation wasted nothing. You can cut chokos in half or quarters depending on their size or, if you’re boiling them, leave them whole and unpeeled to preserve their goodness from being tainted by the water.