INGREDIENTS
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Cooked Rice. 1 1/2 cup
Blanched Methi leaves. 1 1/2 cup
Capsicum. 1 medium sized
Shelled green peas. 1 cup
Grated fresh coconut. 3/4 cup
Mustard. 1/2 teaspoon
Green chilli. 4 - 5
Fresh coriander. 1/4 cup
Split Black gram. 1/2 teaspoon
Spilt Bengal gram. 1/2 teaspoon
Mustard for seasoning
Turmeric powder. 1/4 teaspoon
Oil for seasoning
METHOD
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1 . Prepare rice separately .
2 . Boil green peas n capsicum adding a little salt to it .
3 . Heat a little oil in a pan , add the blanched and clean methi leaves to it . Sauté the methi leaves in the oil till you feel that it has lost its bitterness .
4 . Grind coconut , mustard and green chilies to make a fine paste . ( Don't add water while grinding ).
5 . Add the boiled capsicum and green peas to the methi leaves and sauté it for a few minutes . Add the grinded paste to the vegetables . Add turmeric powder to it .
6 . Cook on slow flame till the water evaporates . Add fresh chopped coriander to it and mix well .
7 . Separately make a mustard , black gram and Bengal gram seasoning .
8 . Add the cooked rice to the methi mixture once it is done . Mix well by adding salt and the seasoning .
9 . Can be served with a raitha or eaten plain .
