Ingredients:

• 1 cup – Rice
• 1 – onion, chopped
• 1/2 cup – peas, boiled
• 1 – carrot, thinly chopped
• 1 tbsp – cabbage, chopped
• 1 stalk – Curry leaves
• 1/2 tsp – ginger, grated
• 1/2 tsp – garlic, grated
• 2 – green chillies, halved
• 1 tbsp – broken cashews
• 1 tbsp – small Raisins
• 1 tbsp – Peanuts
• 1 tsp – Cumin seeds
• 2 tsp – black Maharashtrian masala
• 1/4 tsp – Turmeric powder
• Salt to taste
• 1 tsp – Lemon juice
• 3 tbsp – oil

Method:

1. Wash and soak rice for 15-20 minutes.
2. Heat oil in a large, heavy skillet. Add cashews, peanuts, and fry till light brown.
3. Add green chilli, curry leaves, cumin seeds, and allow to splutter.
4. Add ginger, garlic, and stir. Add onion, and saute well.
5. Add all the other vegetables, the masalas, raisins, cashews, peanuts and rice, and stir for 2 minutes.
6. Add 4 cups of water, lemon juice, salt.
7. Bring to a boil, cover, and simmer till done.
8. Serve hot with kadhi or curd raitha.

Recipe courtesy of Sify Bawarchi