Vegetable Bath | Vegetable Rice
This is a compulsory Sunday breakfast at my mother’s house. Grandmother thought this dish to my mother & I learnt it from her.
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Ingredients
- 1 cup Basmati rice
- ¾ cup Mix Vegetables (I’ve used beans, carrot & peas)
- 1 medium Onion
- 1 medium Tomato
- 1 cup Methi/Fenugreek leaves
- 1 tsp Ginger Garlic Paste
- ¼ tsp Turmeric powder
- ½ tsp Mustard seeds
- Few Curry leaves
- 2 tbsp. Oil
- Salt to taste
- Water 1.5 cup or as required
For masala paste
- ½ tsp Oil
- 1 medium Onion
- 1 medium Tomato
- 6 Green chillies (+ or - depending on your taste)
- 1.5 tsp Coriander powder
- Coriander leaves Handful
- 2 inch Cinnamon
- 6 Cloves
- ½ cup Freshly grated coconut
Ingredients
For masala paste
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Instructions
Prep
- Chop one Onion & Tomato Roughly, keep it aside (this is for masala paste)
- Rinse & cut vegetables.
- Wash & soak Basmati rice in 1.5 cup water for 30 min.
- Cut onion lengthwise & tomato to small pieces set aside for bath preparation.
- Wash & cut methi (fenugreek) leaves.
Masala paste
- Heat oil in kadai, sauté onion & green chills till onions are light brown.
- Grind Sautéed onion green chillies along with all other ingredients listed under masala paste ingredients list to smooth paste.
Vegetable bath
- Heat oil in kadai, add mustard, once they splutter, add curry leaves.
- Add onions & sauté until its golden brown & then goes the Ginger garlic paste. Sauté until intense smell of ginger garlic paste is gone.
- Add chopped methi (fenugreek) leaves & sauté till it wilt or stir it for 1 minute.
- Add tomato & cook until its soft.
- Add chopped vegetables & sauté for 2 minutes.
- Pour the grind masala paste & sauté for another 2 minutes.
- Add water (approx. 1.5 cup) which was used to soak basmati rice, wait until it comes to boil and add salt as required.
- Rice needs to be added now and close the kadai with lid, let it cook in low flame for 15 min.
- After 15 min let it cool for 10 min and mix gently.
- Serve with Onion Tomato Raita.
