Suggested Serving Size:
Two-Three
Ingredients:
Rice - 1 cup
Spinach - 1 bundle ( big )
Green chillies - 3
Peas - 1/2 cup
Red chillies - 7
Tomatoes - 3
Bay leaf - 1
Cinnamon - 1 inch piece
Cloves - 2
Salt - to taste
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Small onions peeled - 1/2 cup
Grated fresh coconut - 2 table spoons
Cashewnuts - 1 1/2 table spoon
Coriander seeds - 2 tea spoons
Oil - 3 table spoons
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Method of Preparation:
Cook rice and allow it to cool. Seperate the grains. Cook peas till soft.
Slit green chillies into two. Cut tomatoes as finely as possible. Heat a tea
spoon of oil and fry the chopped spinach in a low flame with little water
sprinkled. When it is cooked and moisture evaporated, remove from fire and
allow it to cool.
Fry red chillies and coriander seeds in little oil. Grind it along with
coconut, cashewnut and cooked spinach. Use very little water for grinding.
Heat the rest of the oil in a broad frying pan and fry bay leaf, cinnamon
and cloves. Add green chilliesand small onions. Fry for two minutes and add
tomatoes. When moisture is absorbed completely add ground masala and fry
till the flavour comes out. Mix riceand salt to this. Fry in hot flame till
rice becomes hot. Remove from fire. Garnish with fried cashewnuts and serve
hot with raitha.
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