How to Make Indian Safed Kaadu aur Matar ki Sabzi - Spiced Chayote and Peas Asian Cooking Recipe Cuisine

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India Safed Kaadu aur Matar ki Sabzi -(Spiced Chayote and Peas)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4-6 Servings

 1 lb chayotes

 1/4 cup veg oil

 1 tsp golden mustard seeds

 1 tsp salt

 1/4 cup butter

 1 tsp coriander seeds

 1/4 tsp fenugreek seeds

 2 small red bell peppers, diced

 1 oz cilantro, leaves picked off and stems chopped

 1 cup frozen peas, partially thawed


Directions:

 Make sure to peel chayotes and chop into 1/2-inch-thick chunks.

 Heat oil over medium-low heat in a large wok or skillet. Drop in a mustard seed and when it floats and starts to sputter add the rest of the mustard seeds and cook until they are light brown and fragrant. Toss in chayote and stir constantly for about 3 minutes. 

 Add salt and sugar and cook, stirring occasionally for 3 minutes. Add butter, coriander and fenugreek. Cover and simmer for about 5 minutes or until chayote is almost cooked through. Add the bell peppers, cover and cook until they release their juices for about 1 minute. Add cilantro stems and peas and stir.

 Simmer until peas are heated through and chayote is tender and cooked to your liking. Make sure to not overcook peas! Garnish with cilantro leaves and let the dish sit for 5 minutes to allow their flavors to meld before serving.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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