vagharela bhath

Ingredients

• Servings: 4
• 3 tablespoons cooking oil
• 1 teaspoon mustard seeds
• 2 sprigs fresh curry leaves
• 1 pinch asafoetida powder
• 1 onion, minced (optional)
• 1 cup finely chopped potatoes
• 4 green chile peppers, chopped
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon white sugar
• salt to taste
• 4 cups cold, cooked white rice
• 3 tablespoons lime juice, or to taste
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat the oil in a large skillet over medium heat. fry the mustard seeds in the oil until they begin to splutter, 2 to 3 minutes; add the curry leaves and asafoetida powder and cook together for 1 minute before adding the onion, potato, green chile peppers, turmeric, sugar, and salt. cook and stir the mixture until the potatoes are tender, about 10 minutes.
• crumble the rice into the skillet, breaking the grains apart as best you can. stir the rice into the mixture, continuing to separate the grains your spoon as you stir; cook until the rice is thoroughly heated, 2 to 3 minutes. add the lime juice and cilantro to serve.