Vagharela Bhath

I am always on the lookout for quick and easy lunch recipes. I really like the ones that use leftover rice as that is something we always have at our house. I learned this recipe from a Gujarati friend. You can omit the onions if you want.

INGRIDIENT

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

½ teaspoon ground turmeric

¼ teaspoon white sugar

salt to taste

4 cups cold, cooked white rice

3 tablespoons lime juice, or to taste

1 tablespoon chopped fresh cilantro

DIRECTION

Step: 1

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.

Step: 2

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.

NUTRITION FACT

Per Serving: 837 calories; protein 15.8g; carbohydrates 163.8g; fat 11.9g; sodium 16.5mg.

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