Ingredients:
1 cup basmati rice, washed soaked for 30 minutes in salted water
1 bunch spinach picked and chopped
˝ bunch fenugreek greens, pick and chopped
2-3 sprigs dill leaves, finely chopped
1 onion sliced thinly
1 potato, sliced thinly, keep in salted water
2 flakes garlic crushed
2-3 green chillies, crushed or finely chopped
1 stalk curry leaves
˝ cup coconut, ground to a paste
˝ lemon, juice extracted
˝ tsp. cumin seeds
2-3 pinches asafetida powder
Method
- Heat plenty of water, add salt and rice.
- Boil till almost done, but grain should not be mushy.
- Drain in colander, till all water is removed.
- Spread out on plate to cool a little.
- In a large saucepan, heat oil.
- Add seeds, asafetida, curry leaves, allow to splutter.
- Add onions, garlic, chillies, stir fry till onion is tender.
- Add potatoes, cook till potatoes are slightly browned.
- Add coconut, stirrer to a minute.
- Add all all greens, toss, cover and cook till greens are tender.
- Add to cooled rice, mix well.
- Empty into a casserole or deep dish.
- Cover with foil, bake for 5 minutes in preheated oven at 250C.
- Serve hot with kadhi or fresh curds.
Making Time : 30 minutes
Makes : 3 servings
Shelf Life : Best fresh
Green leafy Veg
Index
