It is simple and easy to make maharashtrian recipe usuall y made by tempering the leftover rice. This rice can be made with freshly cooked rice too.
This rice will come to rescue when we are out of stock of vegetables. Yes, this rice preparation needs no veggies even tomato is also not needed.
This rice will be an excellent lunchbox recipe.
I made this recipe from Sanjeev kapoor’s Kadai Cooking cookbook.
Cooked rice – 2 cup
Peanut Oil – 1 tbs
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Asafoetida – a pinch
Green chilly – 3
Onion – 1
Curry leaf – a sprig
Salt as required
Red chilly powder – ¼ tsp
Turmeric powder – ½ tsp
Lemon juice – 1 tbs
Sugar - ¼ tsp
Fresh coriander leaves
Heat oil in a pan , add the mustard seeds and cumin . let it crackle.
Add the curry leaves and slit green chilly , sauté well.
Add the turmeric and chilly powder, sauté till raw smell leaves in low flame.
Add the chopped onion and sauté till transparent.
Add the cooked rice and mix well, till the rice is coated with the masala.
If you want can add the roasted peanuts and mix well.
Sprinkle water and cook for five minutes on low flame. Stir in between.
Add the lemon juice, salt and sugar. Mix well.