Rice is globally loved—one, because it’s versatile enough to accommodate almost every flavor; and two, because it cooks fast. I think a traditional masale bhaat is an excellent way to infuse veggies and beans that would probably not be appreciated on their own. I often make this simple fried rice with snake gourd, ivy gourd, double beans, peas, whatever I have at hand, really. Ideal lunch for a rainy day indoors!
Ingredients:
- 1 cup fresh field beans
- 1 cup rice, washed
- 1 tbsp. ghee/oil
- 1 tsp. mustard seeds
- pinch, asafetida
- ½ tsp. turmeric powder
- 2 green chilies slit lengthways
- 1 stem, curry leaves
- ½ inch ginger, grated
- 1 tbsp. kala/goda masala (you could simply use garam masala if you don’t have this, for a slightly different flavor)
- 1 tsp. coriander powder
- juice of half a lemon
- freshly grated coconut
- cilantro, chopped
- salt
- jaggery/sugar
Method:
- Heat the ghee/oil in a heavy bottomed pan.
- Add the mustard seeds, asafetida, turmeric, chilies, ginger, and curry leaves and sauté for a minute.
- Throw in the beans and the rice and sauté until dry.
- Add the kala/goda masala, coriander powder, salt, and jaggery/sugar.
- Top with 2 ½ cups of water. Cover and cook on a medium flame until the rice is cooked.
- Squirt the lemon juice on top and lightly fluff up with a fork.
- Serve hot, garnished with freshly grated coconut and cilantro.
- Eat on its own or with cool, natural yogurt.
I like!!!!!!
🙂