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!


  • 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


  1. Heat the ghee/oil in a heavy bottomed pan.
  2. Add the mustard seeds, asafetida, turmeric, chilies, ginger, and curry leaves and sauté for a minute.
  3. Throw in the beans and the rice and sauté until dry.
  4. Add the kala/goda masala, coriander powder, salt, and jaggery/sugar.
  5. Top with 2 ½ cups of water. Cover and cook on a medium flame until the rice is cooked.
  6. Squirt the lemon juice on top and lightly fluff up with a fork.
  7. Serve hot, garnished with freshly grated coconut and cilantro.
  8. Eat on its own or with cool, natural yogurt.