Vagharela Bhath

Name: Vagharela Bhath
Ingredients: 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

13 ingredients

2 steps

Ingredients

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

Directions

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.
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.