Cabbage Vegetable Rice
(by Jaya Gajria Bhatia)
Ingredients
Pan Gobi jo Saag – 1 cup
Rice – 2 cups
Tomato – 1 no.
Mustard seeds – ½ tsp.
Red chilli powder – ½ tsp.
Mango powder – ½ tsp.
Turmeric powder – ½ tsp.
Coriander leaves – 1 tblsp.
Curry leaves – 1 sprig
Green chillies – 2 nos.
Salt – to taste
Ghee – 1 tblsp.
Method
1. Soak the rice in water for 1 hour before the preparation.
2. In a deep pan, heat ghee on a medium flame. When hot, add mustard seeds.
3. When the mustard seeds start popping, add the curry leaves and chopped green chillies.
4. Drain the water from the soaked rice and add to the tempered spices. Mix well.
5. Add 1 ½ cups of water.
6. Allow the rice to cook till the water is half evaporated. Add the Pan Gobi Jo Saag, red chilli powder, mango powder, turmeric powder and salt. Mix well and reduce the heat to a low flame. Allow the mixture to cook till the rice is fully cooked and the water is completely dried.
7. Garnish with chopped coriander leaves. Serve piping hot.
To serve
Pan Gobi jay Saag ja Choka can be eaten for lunch with Plain curd or Tamatay ji Chutney.
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