New Update
| Main ingredients | Ambe mohar rice, Ghee, Mustard seeds, Garlic, Onion, Asafoetida, Potato, Green peas, Ivy gourd (tendli), Small brinjals, Goda masala, Turmeric powder, Jaggery, Green chillies, Cashewnuts, Scraped fresh coconut, Fresh coriander leaves |
| Cuisine | Maharashtrian |
| Course | Rice |
| Prep time | 20-25 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups ambe moher rice, soaked for 20 minutes and drained
- 2-3 tablespoons ghee
- 1 teaspoon mustard seeds
- 1 tablespoon finely chopped garlic
- 1 small onion, finely chopped
- A pinch of asafoetida (hing)
- 1 medium potato, cut into 1 inch cubes
- ¼ cup green peas, shelled
- 150 grams ivy gourds (tendli), quartered vertically
- 3-4 small brinjals, cut into 1 inch cubes
- 2 tablespoons goda masala
- ¼ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon grated jaggery
- 2 green chillies, slit + for garnish
- 10-15 cashewnuts, halved and soaked
- Scraped fresh coconut for garnish
- Chopped fresh coriander leaves for garnish
- Roasted chopped cashewnuts for garnish
Method
- Heat ghee in a non-stick deep pan, add mustard seeds and let them splutter. Add garlic, mix and sauté till golden.
- Add onion and asafoetida, mix well and saute till translucent. Add potato, mix, cover and cook for 1-2 minutes.
- Add green peas, ivy gourds, brinjals and goda masala and mix well.
- Add rice, mix well and sauté for 1-2 minutes. Add turmeric powder, mix well, cover and cook for 1 minute.
- Add 3 cups water, salt, jaggery and green chillies, mix well, cover and cook on medium heat for 4-5 minutes.
- Add cashewnuts, mix, cover and cook on medium heat for 8-10 minutes. Switch the heat off and allow to rest for 5-10 minutes.
- Transfer into a serving plate, garnish with coconut, coriander leaves, roasted cashewnuts and green chillies and serve hot.
Advertisment
