Vagharela Bhath Recipe

• 3 tbsp Cooking Oil
• 1 tsp Mustard Seeds
• 2 sprigs fresh Curry Leaves
• 1 pinch Asafetida Powder
• 1 Onion (minced, optional)
• 1 cup Potatoes (finely chopped)
• 4 Green Chile Peppers (chopped)
• ½ tsp ground Turmeric
• ¼ tsp White Sugar
• Salt (to taste)
• 4 cups White Rice (cold, cooked)
• 3 tbsp Lime Juice (or to taste)
• 1 tbsp fresh Cilantro (chopped)

• Place a large skillet over medium fire and heat oil.
• Fry mustard seeds until they splutter.
• Add curry leaves and asafetida. Cook for 1 minute.
• Add onion, potatoes, Chile peppers, turmeric, white sugar and white salt. Mix and cook for about 10 minutes till the potatoes turn tender.
• Crumble the rice to break the grains.
• Add the crumbled rice to the skillet and stir to combine all the ingredients well.
• Heat the mixture thoroughly for about 2 to 3 minutes.
• Add lime juice and cilantro.
• Serve warm.