1 cup (200 g) 7 oz Rice
1 cup Mixed vegetables, finely chopped
1 cup (200 g) 7 oz Yoghurt (dahi), hung for 2 hours
Salt to taste
1 tbsp (15 g) Ghee
1/2 tsp (1 1/2 g) Mustard seeds (rai)
4 - 5 Curry leaves (kadhi patta)
1 cup Mixed vegetables, finely chopped
1 cup (200 g) 7 oz Yoghurt (dahi), hung for 2 hours
Salt to taste
1 tbsp (15 g) Ghee
1/2 tsp (1 1/2 g) Mustard seeds (rai)
4 - 5 Curry leaves (kadhi patta)
method
1. Boil the rice, drain the water and keep aside.
2. Boil the vegetables till tender, drain and mix with the boiled rice. Keep aside to cool.
3. Mix yoghurt and salt with the rice mixture.
4. Heat the ghee in a wok (kadhai); add mustard seeds and curry leaves; saute for a few seconds. Add the rice mixture; saute for 2 minutes and serve warm.
2. Boil the vegetables till tender, drain and mix with the boiled rice. Keep aside to cool.
3. Mix yoghurt and salt with the rice mixture.
4. Heat the ghee in a wok (kadhai); add mustard seeds and curry leaves; saute for a few seconds. Add the rice mixture; saute for 2 minutes and serve warm.
serving amount
serves: 4
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