As I enter kitchen in the morning to make breakfast, what awaits me is a bowl of leftover rice from the previous night. Every day I make sure that no rice is left but somehow I am left with a cup or two bowls of rice. I either make lemon rice or quick egg fried rice . Anyway, as I was talking to sister she told me about this jhatpat masala rice. And its made in a jiffy with less ingredients and tasty too.
You can make this dish with freshly cooked rice or with the leftover rice. you can add brinjal to it and the taste you get is just like vangi bhaat or just make it plain. It equally tastes good. Now over to the recipe. Try it and let me know.
preparation time- 10 mins
cooking time-15 mins
total time- 25 mins
INGREDIENTS:
- Cooked rice- 2 cups
- Oil-2 tbsp
- Onion- 1 medium size sliced julienne
- Brinjal (optional)- 100gms
- Sambar powder- 1 tbspn
- Curry leaf- 8 to 10 leaves
- Mustard seeds- 1 tspn
- one dry red chilly
- salt as per taste
- Lime- half of it
- corriander leaf for garnish
METHOD:
- Take a pan, add oil. Once the oil is hot, put in broken dry red chilly, mustard seeds and let it splutter and lastly add the curry leaf.
- Add in onions and fry till it turns translucent.
- Add in brinjals. This is optional. I had few in my basket.
- Next add in the sambar powder and salt. Mix well.
- Add very little water say about 2 tbspn and cook covered till brinjals are cooked.
- Add half lime to the mixture.
- Add cooked rice and mix well.
- Lastly add chopped coriander leaf and serve hot.
