Name: Spicy Vegetable Rice
Prep time: 45 min
Total time: 45 min
Ingredients: 2 cups Basmati rice; 1 cup Sorrel leaves (Gongoora); 3 nos Brinjals (medium sized, Eggplants); 3 nos Potatoes (large); 2 nos Carrots; 1 no Raw Banana; 1 cup Cauliflower florets; 1 cup Beans (sliced); 1 cup Tomatoes (chopped); 1 cup Green peas; 5 nos Green chilies; 1/2 cup Coconut pieces; 1 cup Coriander leaves; 1 tbsp Coriander seeds; 10 nos Garlic bulbs (sliced); 2 inch Ginger (chopped); 6 nos Cloves (Grambu); 6 nos Cardamom (Elakka); 3 inch Cinnamon (Karugapatta); 1 tbsp Poppy seeds (Khus khus); 250 ml Ghee; Curry leaves (Fistful); 1 tsp Mustard seeds; 1/2 cup Cashew nuts; Salt (As reqd)

Spicy Vegetable Rice

Rice with vegetables and spicy Ingredients

Print Recipe

Prep Time 45

Total Time 45

Cuisine Andhra

Servings people

Ingredients

2 cups Basmati rice
1 cup Sorrel leaves Gongoora
3 nos Brinjals medium sized, Eggplants
3 nos Potatoes large
2 nos Carrots
1 no Raw Banana
1 cup Cauliflower florets
1 cup Beans sliced
1 cup Tomatoes chopped
1 cup Green peas
5 nos Green chilies
1/2 cup Coconut pieces
1 cup Coriander leaves
1 tbsp Coriander seeds
10 nos Garlic bulbs sliced
2 inch Ginger chopped
6 nos Cloves Grambu
6 nos Cardamom Elakka
3 inch Cinnamon Karugapatta
1 tbsp Poppy seeds Khus khus
250 ml Ghee
Curry leaves Fistful
1 tsp Mustard seeds
1/2 cup Cashew nuts
Salt As reqd

Instructions

Cut the brinjals each into about five lengthwise slices. Save them in water. Peel the potatoes and cut into large pieces and save in water. Cut the carrots into thick discs. Peel the banana and cut into large pieces.
Take a deep bottomed pan, add two spoons of ghee, fry the cashew nuts first and then add the remaining ghee and add all the vegetables, green peas and the sorrel leaves and fry for about five minutes till the raw smell is gone and oil shows up.
Add the green chilies and the tomato pieces, mix well, add salt and mix again. Place a lid allow the contents to simmer in low flame.
Add the coconut pieces, garlic bulbs, ginger piece, cardamom, coriander seeds, cloves, cinnamon and poppy seeds into a grinding jar and prepare a smooth paste.
Add this paste and some more salt if required and curry leaves to the simmering vegetables and fry well.
Wash the rice and add to the above ingredients. Mix well. Add four cups of water, stir thoroughly, place the lid and allow to cook on medium flame until the contents are well blended.
Top the preparation with chopped coriander leaves and serve with curd chutney.

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Spicy Vegetable Rice