This recipe is usually made from left over Rice. We just need to add seasoning and the leftover rice becomes yummy. In Maharashtrian households, this is had for breakfast or as lunch. There have been times when I have made this with freshly cooked rice too, and it works well. If one has leftover rice in the refrigerator, it hardly takes few minutes to cook this dish and hence can be conveniently made for lunch box or tiffin too. The same version can also be made with left over chapatis, broken into smaller pieces.
The original recipe doesn’t have any veggies other than onion and tomatoes, but if I have the time, I do add veggies like carrots and green peas to make it healthier.
2 cups cooked rice (left over or fresh)
1 cup chopped onions
1 chopped tomato ( optional)
1/2 cup green peas ( optional)
1/2 cup carrots (optional)
1/2 tbsp finely chopped garlic ( optional)
1/2 cup chopped coriander leaves (optional)
1 tsp turmeric powder
1/2 tbsp red chilly powder
1/2 tbsp coriander seeds powder
1 tbsp Oil
1 tsp mustard seeds
1/2 tbsp cumin seeds
10-12 curry leaves
1/2 tbsp asafoetida
1/2 tbsp fenugreek seeds (optional)
- In a pan heat oil. Add mustard seeds, cumin seeds, curry leaves, fenugreek seeds, asafoetida. Once it splutters, add onions.
- When the onions turn translucent, add chopped garlic, tomatoes, carrots amd green peas. Cook till the veggies are done.
- Add all the remaining spices amd salt. Mix well.
- Add rice and mix well.
- Allow it to cook for some time. Add chopped coriander leaves, stir and switch off the flame.
- Serve hot with papad/ pickle, lemon wedges and raita