Carrots, Onion, Beans – 1 cup chopped
Green peas – 1/2 cup
Cooked (basmati) Rice – 1 cup cooked
Salt to tasteTo grind:
Coriander leaves – 1 small bunch ( I also try and use the tender stem part)
Ginger – 1/2 inch
Garlic ( optional) – 1-2 cloves
Green chillies – 1to 2 as per taste
Jeera/Cumin – 1/2 tsp
Sonff/fennel – 1/2 tsp
Bay leaf – 1-2
Oil – 5 tbs
1. Simply grind the Coriander leaves, ginger, garlic and green chillies to a paste with just little water.
2. If the rice is freshly cooked , make sure to add few tbs of oil and cool it down. this helps the rice from getting sticky and mushy.
If you are using left over rice, break the lumps and with a light hand ( fingers). It helps to apply little oil in your fingers so it its easy to mix.
3. In a pan add the oil and once the oils is heated temper it with Jeera and sonff followed by bay leaf and cloves. once its starts spluttering add the vegetable mix, salt and saute until veggies are 3/4 cooked.