Archive for May 11, 2006

New Rice with Chayote and Potato Stir Fry

sona masuri rice

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When I cook, I like to use the most authentic ingredients I can find. Basmati rice was an easy one, of course, for my new Indian cupboard. But when I read about sona masuri rice on Indira’s blog, I really wanted to try it. I did manage to find it fairly easily ~ in a twenty pound bag! Happily we love rice in this house, and my son the rice connoisseur has declared this the best he’s ever tasted. If you haven’t tried it, do ~ it’s delicious.

A simple stir-fry I made to go with the new rice ~ chayote squash and potato, spiced up with chili pepper. I love chayote ~ a very mild squash that absorbs flavors wonderfully.

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1 tsp oil or ghee
2 tsp ginger-garlic paste

1 medium potato, peeled and diced
1 small onion, chopped
1 green chili, slit

1/2 tsp turmeric
1 tsp red chili powder (or to taste)
salt to taste
pinch of garam masala (if desired)

tempering/tadka of:

1 tsp cumin seeds
1 tsp mustard seeds
a few curry leaves
sauteed in small amount of ghee

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Heat oil or ghee in shallow pan and saute the ginger-garlic paste for 1-2 minutes. Add onion and green chili. When onion softens, add potato, turmeric and chili powder. Sprinkle with salt, stir well and cook over medium heat about 5-10 minutes, until potato begins to lose its raw taste.

Add 1/4 cup water and chayote squash. Mix well and cook, covered, over medium heat a further 10 minutes, until chayote is soft and potatoes are cooked through. Add a sprinkle of garam masala if desired, stir once more and remove from heat.

Mix in the hot tadka and serve with freshly cooked rice.

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potato with chayote and rice

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