I am always in the region of the lookout for sudden and easy lunch recipes. I really when the ones that use relic rice as that is something we always have at our house. I educational this recipe from a Gujarati friend. You can omit the onions if you want.
The ingredient of Vagharela Bhath
- 3 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 2 sprigs spacious curry leaves
- 1 pinch asafoetida powder
- 1 onion, minced
- 1 cup finely chopped potatoes
- 4 green chile peppers, chopped
- u00bd teaspoon field turmeric
- u00bc teaspoon white sugar
- salt to taste
- 4 cups cold, cooked white rice
- 3 tablespoons lime juice, or to taste
- 1 tablespoon chopped roomy cilantro
The instruction how to make Vagharela Bhath
- Heat the oil in a large skillet greater than medium heat. Fry the mustard seeds in the oil until they begin to splutter, 2 to 3 minutes; ensue the curry leaves and asafoetida powder and cook together for 1 minute in advance adding the onion, potato, green chile peppers, turmeric, sugar, and salt. Cook and demonstrate the blend until the potatoes are tender, very nearly 10 minutes.
- 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 sufficiently heated, 2 to 3 minutes. go to the lime juice and cilantro to serve.
Nutritions of Vagharela Bhath
calories: 837.4 caloriescarbohydrateContent: 163.8 g
cholesterolContent:
fatContent: 11.9 g
fiberContent: 4.7 g
proteinContent: 15.8 g
saturatedFatContent: 2 g
servingSize:
sodiumContent: 16.5 mg
sugarContent: 4.5 g
transFatContent:
unsaturatedFatContent:
