Ingredients:

• 1 cup – basmati or other rice.
• 1 medium brinjal, quartered, with stalk.
• 1 medium Potato unpeeled, quartered.
• 1 capsicum, deseeded and chopped in strips.
• 1 onion, peeled and quartered.
• 1 onion, chopped .
• 8-10 peapods shelled, washed.
• 4-5 French beans, destringed, halved.
• 1 carrot, sliced into 1/4″ rounds.
• 1/4 cup – chopped carrot.
• 1/4 cup – grated coconut.
• 5 green chillies.
• 5 flakes garlic.
• 2″ piece ginger.
• 3 sprigs fresh Mint leaves.
• 2 sprigs fresh coriander leaves.
• 1/2 tsp – garam masala.
• 1/4 tsp – Turmeric powder.
• 1 tbsp – peanuts.
• 1/2 tsp – each cumin and mustard seeds.
• 3 cloves.
• salt to taste.

Method:

1. Wash and soak rice in water for 15 mins.
2. Prepare, wash and drain vegetables together in a colander.
3. Grind to a paste together in a small mixie: Coconut, green chillies, ginger, garlic, mint, coriander, chopped onion.
4. Heat oil in a pressure pan or cooker.
5. Add seeds, cloves, allow to splutter.
6. Add drained vegetables, stir-fry for a minute.
7. Drain, add rice, stir gently with spatula for a minute.
8. Add ground chutney, add all other masalas, salt.
9. Stir gently for a minute.
10. Add 2.5 cups hot water.
11. Bring to a boil, check taste of water for salt and chillies.
12. The mixture should taste a little extra of both.
13. Once boiling well, cover cooker lid, place weight.
14. Allow to cook for 2 whistles, take off fire. Allow the cooker to cool properly before opening.
15. At least 15 mins must be allowed, since this time will help rice to absorb excess water.
16. Serve hot, as is or with curd or raitha.

Recipe courtesy of Saroj Kering