Carrot Peas Bhath

Recipe by
Total Time:
1 hour 10 mins
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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Ingredients

  • 1 cup - Raw Rice
  • 4 - Carrots (big)
  • 1 cup - Shelled Peas
  • 1 - Tomato
  • 2 or 3 - Red Chillies (according to taste)
  • 5 - Green Chillies (according to taste)
  • 3 - Onions
  • 1/2 cup - Grated Coconut
  • 2 tbsp - Ghee
  • 10 - Cashew nuts (optional)
  • 1 tsp - Khus Khus
  • Curry Leaves - A few
  • Coriander leaves - A few
  • Salt to taste
  • Juice of one lime

How to Make Carrot Peas Bhath

  • Fry the red chillies and khus khus in a little ghee.
  • Add this to the coconut and onions and grind into a paste.
  • Chop the tomato, mix it with the lime juice and keep aside.
  • Boil 3 cups of water and add the rice.
  • When it is three-fourths cooked, add salt.
  • Once the rice is cooked, add a table spoon of ghee.
  • Sautee the carrots, green chillies, and peas in the remaining ghee. Also fry the cashew nuts.
  • When it is half cooked, add the ground masala and half a cup of water.
  • Stir well and keep cooking till the gravy thickens and the carrots and peas are well cooked.
  • Add the rice and mix well.
  • Now add the tomato-lime mixture.
  • Garnish with curry leaves and coriander leaves.
  • Serve hot.

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