Ingredients
- 1 cup basmati rice
- ½ teaspoon cumin seeds/jeera
- 1 small bay leaf/tejpatta
- 4 cups water
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- 2 onions, finely chopped
- 4 tablespoons ginger, garlic, fennel seeds/saunf, 2 cardamom, 2 cloves & cinnamon, all ground together
- 1 spring curry leaves
- 1 green chilli, chopped
- 1 tomato, chopped
- ¼ teaspoon turmeric/haldi powder
- ¼ teaspoon red chilli powder
- 250 grams okra/bhindi, cut round
- ½ teaspoon coriander leaves/kuthmir, chopped
- Salt
Preparation
- Soak rice for 30 minutes. On a full flame, heat water. Add cumin seeds, bay leaf and salt. Boil.
- Add rice and lightly stir. Cook rice completely, strain and keep aside.
- Heat oil, add mustard seeds and chopped onions. Sauté till translucent.
- Add ground items, curry leaves, green chilli and fry for 2 minutes.
- Add chopped tomatoes and sauté for 3 to 4 minutes on a low flame.
- Then add turmeric and red chilli powder. Add bhindi and salt, and sauté till the bhindi is cooked well.
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Add cooked rice, switch off the flame and mix well.
Serve with dal.