Vagharelo Bhaat
04-10-2024
www.kitchenfoodrecipes.com
Ingredients:
2 cups cooked rice (preferably leftover)
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder (optional)
6-8 curry leaves
1 green chili, finely chopped
1 small onion, thinly sliced
1 small tomato, chopped
1/4 cup green peas (fresh or frozen)
Salt, to taste
2 tablespoons roasted peanuts
Fresh coriander leaves, chopped (for garnish)
Lemon wedges, for serving
Instructions:
Prepare the Tadka (Tempering)
Heat oil in a large pan over medium heat.
Add mustard seeds and cumin seeds. Allow them to splutter.
Add curry leaves and chopped green chili. Sauté for a few seconds until fragrant.
Sauté the Vegetables
Add the sliced onions and cook until they turn translucent.
Add chopped tomatoes and cook until they soften, about 2-3 minutes.
Stir in the green peas and cook for another 2 minutes.
Flavor the Rice
Add turmeric powder and red chili powder to the pan, and stir well.
Add the cooked rice to the pan, breaking up any clumps gently.
Sprinkle salt over the rice, and mix everything thoroughly to ensure the rice is evenly coated with spices.
Add Peanuts and Garnish
Add the roasted peanuts to the rice and mix well.
Cook for another 2-3 minutes, stirring occasionally, until the rice is heated through and well combined with the flavors.
Serve:
Garnish the Vagharelo Bhaat with fresh coriander leaves.
Serve hot with lemon wedges on the side for an extra zing. Pair it with yogurt, papad, or pickles if desired.
Tips:
If you like a bit of sweetness, you can add a small pinch of sugar while sautéing the onions.
Feel free to add other vegetables like diced carrots, bell peppers, or even corn to make it more wholesome.
Adjust the amount of green chili and red chili powder according to your spice preference.
Vagharelo Bhaat is a great way to use leftover rice, and it’s packed with flavor and texture. Enjoy this quick and satisfying meal any time of the day!
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