Ingredients:
Chayote - 2
Ghee - 3 Tbsp
Urad Dal - 1 Tbsp
Rice - 1 Cup
Salt - To Taste
Curry Leaves - 2 Sprigs
Chopped Cilantro - 1/4 Cup
Grind Coarsely:
Black Pepper - 1 Tbsp
Cumin Seeds - 1 Tbsp
Red Chilly - 2
Garlic - 3 flakes
Salt - a pinch
Method:
1. Cook rice in such a way that each grain should be separate.
2. Spread it to cool.
3. Heat Ghee, once it is hot, reduce flame then add Urad Dal, wait until it changes its color to light brown.
4. Then add Curry Leaves and Grounded Powder, fry for a minute, add the chopped Chayote pieces and chopped Cilantro, stir it and close it with a lid, increase flame to medium.
5. Cook until it is done (open the lid and stir in between in regular intervals, for about 10 - 15 minutes).
6. Check whether the Chayote got cooked, reduce flame to low, add completely cooled rice, add salt, at this point,if you feel you need more ghee, add some more, stir from all sides.
Variations:
Instead of Chayote you can add a Onion and a Carrot and 2 Tbsp cooked Bengal Gram(Chana Dal).
Chayote - 2
Ghee - 3 Tbsp
Urad Dal - 1 Tbsp
Rice - 1 Cup
Salt - To Taste
Curry Leaves - 2 Sprigs
Chopped Cilantro - 1/4 Cup
Grind Coarsely:
Black Pepper - 1 Tbsp
Cumin Seeds - 1 Tbsp
Red Chilly - 2
Garlic - 3 flakes
Salt - a pinch
Method:
1. Cook rice in such a way that each grain should be separate.
2. Spread it to cool.
3. Heat Ghee, once it is hot, reduce flame then add Urad Dal, wait until it changes its color to light brown.
4. Then add Curry Leaves and Grounded Powder, fry for a minute, add the chopped Chayote pieces and chopped Cilantro, stir it and close it with a lid, increase flame to medium.
5. Cook until it is done (open the lid and stir in between in regular intervals, for about 10 - 15 minutes).
6. Check whether the Chayote got cooked, reduce flame to low, add completely cooled rice, add salt, at this point,if you feel you need more ghee, add some more, stir from all sides.
Variations:
Instead of Chayote you can add a Onion and a Carrot and 2 Tbsp cooked Bengal Gram(Chana Dal).
