Ingredients:
Samwat /Parsai ke chaawal, washed 1 cup (125 gms)
Ghee (clarified butter) 2 tbsp (30 gms)
Zeera (cumin seeds) 1 tsp
Laung (cloves) 2
Daalchini (cinnamon) tiny piece
Choti elaichi (green cardamom) 2
Potato, diced small 1 large
Sendha namak (rock salt) 2 tsp
Chilli powder 1/2 tsp
Water 3 cups
Hara dhania (green coriander) for garnishing
Method:
- Heat ghee, add zeera, laung, elaichi and daalchini. When slightly
coloured, add potato and rice. Stir-fry till they look a bit fried.
- Add salt, chilli powder and water, bring to a boil. Lower the
flame and simmer, covered, for about 15 minutes or till cooked through
and the water is absorbed.
- Serve hot garnished with hara dhania.
Vrat's Index
