By Devi Poojari
May 31, 2024
Spicy and loaded with vegetables like tomatoes and capsicum, this street-style specialty is an innovative way to use up leftover rice. Enjoy this preparation with a bowl of cooling raita and roasted papad for a hearty and satisfying meal.
1.5 cups cooked rice 1 onion, chopped 1 tomato, chopped 1 capsicum, chopped 2 tablespoons butter 1 tablespoon vegetable oil 1 tablespoon ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon pav bhaji masala 3 tablespoons green peas 1 teaspoon cumin seeds 2 tablespoons chopped coriander 2 green chillies, chopped Juice of ½ lemon 2 tablespoons water Salt, to taste
Heat the oil and butter in a pan to temper the cumin seeds and green chillies.
Sauté the onions and ginger-garlic paste until aromatic before adding the tomatoes.
Cook the mixture until mushy before adding the spice powders, capsicum and green peas.
Add the water and allow it to simmer before tipping in the cooked rice and adjusting the salt.
Sprinkle the lemon juice and coriander before serving hot.