Archive for May 11, 2006

New Rice with Chayote and Potato Stir Fry

sona masuri rice


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.


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


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.


potato with chayote and rice


Comments (3)

%d bloggers like this: