Vagharela Bhath Recipe
- 3 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 2 sprigs fresh curry leaves
- 1 pinch asafoetida powder
- 1 onion, minced (optional)
- 1 cup finely chopped potatoes
- 4 green chile peppers, chopped
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon white sugar
- salt to taste
- 4 cups cold, cooked white rice
- 3 tablespoons lime juice, or to taste
- 1 tablespoon chopped fresh cilantro
- Heat the oil in a large skillet over medium heat. Fry the mustard seeds in the oil until they begin to splutter, 2 to 3 minutes; add the curry leaves and asafoetida powder and cook together for 1 minute before adding the onion, potato, green chile peppers, turmeric, sugar, and salt. Cook and stir the mixture until the potatoes are tender, about 10 minutes.
- Crumble the rice into the skillet, breaking the grains apart as best you can. Stir the rice into the mixture, continuing to separate the grains your spoon as you stir; cook until the rice is thoroughly heated, 2 to 3 minutes. Add the lime juice and cilantro to serve.
