Ref: 273
Heading: Mains
Cuisine: Indian
Food Type: Vegetarian
No of Portions: 4
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Ingredients & Prep
180 g
Rice long grain uncooked
Stage 1
1 Red onion, thinly sliced
2 tbsp
Ghee, or veg oil
6 Garlic cloves chopped
1 Red bell/sweet pepper cut into strips
150 g
Sugar snap peas or asparagus chop 2 cm pieces
1 tsp
Turmeric ground
1 tsp
Coriander ground
1/2 tsp
Asafoetida optional
1/2 tsp
Black pepper
1 tsp
Salt
Stage 2
2 tbsp
Ghee, or veg oil
2 Green chilies cut in half & de-seeded
100 g
Raw peanuts or cashews
25 Curry leaves fresh if possible
1 tsp
Black or yellow mustard seeds
1 tsp
Cumin seeds
Garnish
sprinkle
Fresh coriander chopped
1 Lime cut into quarters
Method
Step 1
Cook in a pan of water or in a rice steamer (best) rice to fluffy.
Step 2
Stage 1 - Heat a wok (best) or a frying pan on a med to high heat, add oil/ghee, onion & fry until light brown, then add garlic & cook until soft, then add & fry sweet pepper for 1 min then add sugar snap peas & cook for 1 more min, then add spices, salt & pepper, stir & cook for 1 further min, then pour contents of the pan into a bowl & set aside.
Step 3
Stage 2 - In the same pan add the oil/ghee, chilli, peanuts, curry leaves, mustard & cumin seeds, fry & stir unit nuts are light brown & seeds are popping, add cooked rice & fried onion mixture from stage 1,stir & heat up, serve & garnish.
Suggestion & Tips
You could keep rice separate & place stir fry over rice, add some more chopped chilli if you like it hot, use different veg.