Ingredients:

• 1 cup – basmati rice, washed soaked for 30 minutes in salted water
• 1 bunch – Spinach picked and chopped
• 1/2 bunch – Fenugreek greens, pick and chopped
• 2-3 sprigs – dill leaves, finely chopped
• 1 – Onion sliced thinly
• 1 – potato, sliced thinly, keep in salted water
• 2 flakes – Garlic crushed
• 2-3 – green chillies, crushed or finely chopped
• 1 stalk – Curry leaves
• 1/2 cup – coconut, ground to a paste
• 1/2 – lemon, juice extracted
• 1/2 tsp – Cumin seeds
• 2-3 pinches – Asafoetida powder

Method:

1. Heat plenty of water, add salt and rice. Boil till almost done, but grain should not be mushy. Drain in colander till all water is removed.
2. Spread out on plate to cool a little.
3. In a large saucepan, heat oil.
4. Add seeds, asafoetida, curry leaves, allow to splutter.
5. Add onions, garlic, chillies, stir fry till onion is tender.
6. Add potatoes, cook till potatoes are slightly browned.
7. Add coconut, stirrer to a minute.
8. Add all greens, toss, cover and cook till greens are tender.
9. Add to cooled rice, mix well.
10. Empty into a casserole or deep dish.
11. Cover with foil, bake for 5 minutes in preheated oven at 250 degrees C.
12. Serve hot with kadhi or fresh curd.

Recipe courtesy of Saroj Kering