Vagharela Bhath

I am always on the lookout for quick and easy lunch recipes. I really like the ones that use leftover rice as that is something we always have at our house. I learned this recipe from a Gujarati friend. You can omit the onions if you want.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 837 Calories

Ingredients

• salt to taste
• ½ teaspoon ground turmeric
• 1 tablespoon chopped fresh cilantro
• ¼ teaspoon white sugar
• 1 pinch asafoetida powder
• 4 green chile peppers, chopped
• 1 teaspoon mustard seeds
• 3 tablespoons cooking oil
• 2 sprigs fresh curry leaves
• 4 cups cold, cooked white rice
• 3 tablespoons lime juice, or to taste
• 1 onion, minced (Optional)
• 1 cup finely chopped potatoes

Recipe Instructions

Step 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.

Step 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.