| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp vaangi bath masala powder http://rasaala.com/vangibath-masala-powder/
- 1.5 cups rice preferably basmati
- 2 medium green peppers
- 2 tbsp mild tasting olive oil/avocado/any oil
- 3 tsp Salt
To Season
- 1 tbsp oil
- 2 tbsp peanuts or cashew nuts
- 1 tsp Mustard seeds
- 1 tsp chana dal/urad dal
- 5-6 leaves curry leaves/kariveppilai
- 1/2 tsp Turmeric powder
- 1/2 tsp Hing/asafoetida
- 1 tbsp lime/lemon juice optional
Ingredients
To Season
|
|
Instructions
- Chop whatever vegetable you're using into even, bite sized pieces.
- Cook the rice, and spread it on a plate/wide bowl, drizzle a tsp of oil, and cool
- Saute the vegetable in a tbsp of oil, and enough salt for the vegetable
- Turn the heat off, and add the rice, the vangibath powder, salt for the rice, and mix well, without mashing the rice. Place the hing and some turmeric powder in the middle of the mixed rice.
- Heat oil in a small kadai for tempering. When hot, add mustard seeds, let them pop, urad and chana dal, and cashew/peanuts.
- Pour the tempering on the hing/turmeric and gently mix.
- Optional: Squeeze lime/lemon juice for added flavor. Adjust salt and spice powder if needed.
- Enjoy with chips/raita/papads.
Recipe Notes
Find the recipe for masala powder/vaangi baath masala here
Variations:
- This recipe is originally made with eggplant. Can also be made with cauliflower, cabbage, potatoes, and a combination. The trick is to cook the vegetables to an al dente texture - not too soft, with a bite.
- A splash of lime/lemon juice may be added at the end to enhance the flavors!
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