Meghalaya Veg Jadoh /Potato Jadoh

Meghalayan cuisine is the local cuisine of the Indian state of Meghalaya. Meghalaya is also one of the seven sisters and home of three Mongoloid tribes, has a unique cuisine of its own, different from other states in the north east of India. The staple food of the people is rice with spicy meat and fish preparations. They rear goats, pigs, fowl, ducks and cows and relish their meat.The popular dishes of Khasis and Jaintia are Jadoh, Ki Kpu, Tung-rymbai,and pickled bamboo shoots, whereas for Garos they eat almost any animals besides domesticated, but in day to day life they usually have a simple foods such as rice with kapa (cook with special ingredient called karchi which is made up of filtered ash water), kapa can be of different kinds such as with various kind of meats, vegetables,etc. Besides these for garos there are different kind of famous foods such as steaming of foods like minil songa(sticky rice prepared by steaming), sakkin gata,etc. these steaming of foods are prepared like that of momo (dumpling) foods in fist vessel water is added and in second one they put a preparing foods and bamboo shoots is one of the favorite among garos and also nakam(dry fish), dry meat(smoked),etc. Like the other tribes in the north-east, they ferment rice beer, which is consumed in religious rites and at major ceremonies and celebrations. Info source :Wikipedia

I found the recipe here.This recipe contains Pork and after a lot of thinking I replaced the pork with skinned potato cubes. The taste was amazing and we enjoyed it a lot. I served it with Bhindi , curd and salad. This is my entry for Indian states cuisine BM#39.So let’s start the recipe . Yum

Ingredients:
2 cups rice (Jadoh rice )
2 potato , cut in cubes with skin
1 onion,chopped
1tablespoon ginger , grated
1/2 teaspoon turmeric powder
1 teaspoon black pepper, ground
salt-to taste
2 bay leaves
2 tablespoon vegetable oil
Few coriander leaves, chopped

Method:

Heat oil in a cooker or pan . Add the onions,ginger ,turmeric and black pepper and fry till oil separates.
Burn the tip of the bay leaves and immediately drop it in the pan. Add the potato. pieces and fry for sometime till light brown.
Add the washed rice and fry for 2-3 minutes. Add salt.
Add 4 cups of water and simmer till cooked if using pan or cook for 1 whistle if using pressure cooker.

Garnish with coriander leaves and serve.

Jadoh is best served with fermented soya paste .

Serve-4. Cooking time -25 minutes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

Best regards,