Ingredients:
Basmati Rice – 1 cup, cooked
French Beans – 1/2 cup, cut into 1/2 inch pieces
Green Peas – 2 tblsp, shelled
Carrots – 1/2 cup, cut into 1/2 inch cubes
Cauliflower Florets – 1/2 cup
Salt as per taste
Turmeric Powder – 1/2 tsp
Peanuts – 2 tblsp, shelled, roasted and skinned
Grind to a fine paste:
Onion – 1, medium and chopped
Ginger – 1/2 tsp, grated
Green Chillies – 3 to 4, chopped
Mint Leaves – 1/4 cup
Coconut – 5 to 6 tblsp, grated
For Tempering:
Oil – 2 tblsp
Ghee – 1 tblsp
Mustard Seeds – 1 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chillies – 2, halved
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Curry Leaves – 1 sprig
Method:
1. Place 1 cup of water in a deep frying pan and bring to boil.
2. Add the vegetables with salt and boil till tender.
3. Drain and reserve vegetables and stock.
4. Heat ghee and oil for tempering in the same pan.
5. Add the tempering ingredients and fry.
6. When mustard seeds start spluttering and dals turn golden, add the ground paste.
7. Saute for a minute or two till the raw smell disappears.
8. Add the boiled vegetables and turmeric powder.
9. Add salt as required.
10. Cook for 2 minutes, stirring once or twice inbetween
11. Add rice and mix gently.
12. If the rice is dry, add some of the vegetable stock.
13. Add the peanuts.
14. Serve hot.
