Ingredients
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1 cup, cooked (leftover) Rice
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2-3, thinly sliced Green Chillies
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8-10 Curry Leaves
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5-6 cloves, minced Garlic
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1/2 tsp Turmeric Powder
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to taste Salt
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1-2 tbsp, finely chopped Fresh coriander leaves
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1 tsp Mustard Seeds
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1-2 tbsp Oil
Directions
An easy to make dish with Maharashtrian origins from leftover rice. It is packed with flavor and a wonderful accompaniment to the humble sabzi and roti.
Steps
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1
Done
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Heat oil in a pan. Add mustard seeds and let them splutter. Add the minced garlic and saute for 30 seconds to a minute. Add the curry leaves and green chillies and fry for 10 seconds. |
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2
Done
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Add the leftover boiled rice along with turmeric powder and salt as needed. (please note that leftover rice may have salt in it already, so adjust accordingly) Cover and cook for five minutes on slow heat, stirring in between. |
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3
Done
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Add the chopped coriander leaves and mix well. Cook for another minute and once done, serve hot. *You can add a finely chopped onion or fry some peanuts in the beginning as well before adding the rest of the ingredients. |
