Ingredients
2-3 cups of cooked rice
1 1/2 tablespoon oil
1 teaspoon mustard
pinch of heeng
1/2 teaspoon haldi or turmeric
chilli powder or green chillies as per taste desired
salt for taste
Variations:
curry leaves (optional )
lemon juice (optional)
chopped coriander leaves(optional)
boiled vegetables like carrot, peas (optional)
roasted peanuts (optional)
Method
Heat oil in a pan and add mustard seeds. When the mustard splutters add asafoetida, turmeric powder, curry leaves and red chili powder or green chillies. Mix the rice, peanuts, and vegetables in the seasoning. Sprinkle handful of water if the rice sticks to the pan. Add salt and stir fry it till it is hot. Remove from heat and mix in lemon juice and coriander leaves. Serve with curd.
Preparation time: 10 minutes
Serves: 2
