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Basmati rice, cooked and cooled - 2 cups
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Green chilies - 3
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Tender cauliflower stalk - 8to 10
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Cauliflower floret - 1 peeled
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Peeled ginger - 1 inch
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Garlic - thin slanting cut - 2 flakes
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Curd - 1 tbsp
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Chopped Potato - 1
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Turmeric powder - 1/2 tsp
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Boiled peas - 1/2 cup
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Garam masala powder - 1/2 tsp
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Fresh scraped coconut - 1/4 cup
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Curry leaves - few sprig
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Asafoetida - 3 pinch
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Coriander leaves - 1 tbsp
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Cumin seeds - 1/2 tsp
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Mustard seeds - 1/2 tsp
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Ridge gourd - 1/2 cup
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Bottle gourd - 1/2 cup
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Bay leaf -1
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Cinnamon-clove powder - 3 pinch
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Chopped spinach stems - 10
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Salt to taste
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Oil - 2tbsp
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Lemon juice - 1 lemon
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Spread rice in a large plate, making each grain
separate.
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Grind peels, chili, garlic, ginger, coconut,
curds to a paste.
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Heat oil in a heavy pan, add seeds, allow to
splutter.
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Add curry leaves, asafoetida, potatoes,
cauliflower and cauliflower stalks.
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Stir fry till potatoes are tender. Add paste,
stir and cook till oil separates.
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Add peas, stems, cook for one minute.
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Add all other ingredients, cook further one
minute.
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Add to rice, mix gently with hands, till well
blended.
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Garnish with chopped coriander, heat again in
an oven, or pan, as desired.
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Serve hot with hot kadhi or chilled curds.
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