Ingredients:

• Rice – 2 cups
• Methi – 4 bunches, chopped
• Mixed vegetables – 1.5 cups (beans, carrots, peas etc., )
• Mustard Seeds – 1/2 tsp
• Onion – 1, small, chopped
• Oil – 1/4 cup or as required
• Lemon – 1/2
• For masala:
• Grated Coconut – 2 cups
• Dried red chillies – 10-15 or according to taste
• Onion – 1, medium
• Garlic – 10 Cloves
• Cinnamon – 2 two-inch pieces
• Ginger – 1-inch piece
• Coriander – 1/2 bunch

Method:

1. Boil the rice, each grain of cooked rice should be separate.
2. Set aside to cool.
3. In a large pan, heat oil. Add mustard and when it stops spluttering, add the onions.
4. Fry until golden, then add the vegetables.
5. Fry for few minutes, cover and cook on a low heat.
6. Do not add water.
7. While the veggies are cooking, grind the masala into a coarse paste.
8. Do not add too much water.
9. When the veggies become tender, add the chopped methi.
10. Fry about 3-4 minutes.
11. Add the ground masala, cover and cook for 15-20 minutes or until all the water is evaporated.
12. Set aside for few minutes to cool.
13. Add the cooked rice and lemon juice mix well.

Recipe courtesy of Veena