Sunday, January 29, 2017
Cooked Rice - about a cup
Oil - 2 tbsp
Black Mustard Seeds - 1/2 tsp
Curry Leaf - a few
Hing / Asafoetida - a pinch
Mixed Vegetables - tonsil (ivy gourd), eggplant, carrots, capsicum - cut into 2 inch longish thin pieces
Turmeric - 1/4 tsp
Goda Masala / Garam Masala - 1 tsp
Roasted Cashewnuts - a handful
Heat oil and add the mustard seeds, hing and curry leaves.
Add the chopped vegetables and turmeric and salt and mix well. Cook on high heat for a few minutes. Then add the good masala and cover tightly and cook till the vegetables are almost done. In between, remove cover and toss the vegetables. If required add a sprinkle of water so that the vegetables do not stick to the bottom of the pan.
Remove cover, mix in the roasted cashew nuts and add the cooked rice, Mix well and cook for a few minutes more. Remove from heat, let it sit under cover for 5 minutes and then serve hot.