Vagharela bhath

Vagharela bhath


1 person made this

About this recipe: I am always on the lookout for quick and easy lunch recipes. I really like the ones that use leftover rice as that is something we always have at our house. I learnt this recipe from a Gujarati friend. You can omit the onions if you want.

Susmita Washington, United States

Serves: 4 

  • 4 cups leftover rice (room temperature)
  • 1 onion, chopped fine (optional)
  • 2 potatoes, diced fine (about 1 cup)
  • 4 green chillies, chopped
  • 1 teaspoon mustard (rai) seeds
  • 2 sprigs curry leaves (kadipatta)
  • 1 pinch asafoetida (hing) powder
  • ½ teaspoon turmeric (haldi) powder
  • 3 tablespoons oil
  • Salt to taste
  • ¼ teaspoon sugar
  • Juice from 1 – 2 limes
  • Chopped coriander leaves for garnish

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Heat oil in a large frying pan. Add vaghar/tadka/tempering – add the mustard seeds. When they splutter, add the asafoetida powder and curry leaves. Now add the onions, potatoes, and green chillis. Add salt, sugar, and turmeric powder. Fry till potatoes are cooked, about 10 minutes.
  2. Mix the rice gently with your hands to separate the grains. Add the rice to the potato mixture. Mix well and cook for 2 -3 minutes till the rice is hot. Add some lime juice and coriander leaves. Serve with plain curd or by itself.

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