Ingredients 2 cups brown rice soaked or flat rice (chirwra) ½ cup potatoes diced small 1 tsp olive oil a pinch asafoetida Salt to taste ½ tsp mustard seed 8-10 curry leaves 2 whole red chilies ½ tsp turmeric 1 tsp green chilies-finely chopped 2 tsp lemon juice 1 tbsp chopped coriander leaves lemon wedges-for garnish
Method Put rice in a colander and wash, not letting it soaks too long in the water. Leave in the colander to drain out completely. Heat the oil and add the asafoetida, mustard seeds, curry leaves and the whole red chilies. When the seeds begin to splutter, add potatoes, and turn around till they look a bit glossy. Add turmeric and sauté over low heat till the potatoes are cooked through. Increase the heat, add salt and rice and mix well. Sauté till mixed and heated through. Shut off the heat, and mix in the green chilies, lemon juice and half of the coriander leaves. Transfer on to a serving dish, garnish with the rest of the coriander leaves and lemon wedges, and serve.