Vagharela Bhaat Video by Tarla Dalal

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No waste, no haste! here is an easy and tasty dish that can be made in a jiffy with leftover rice. As a variation of this vagherala bhaat recipe, you can also add and sauté some onions after the tempering. Serve with fresh curds, to complement the spicy nature of this delicacy.

Recipe Description for Vagharela Bhaat, Vagharelo Bhaat From Leftover Rice

Preparation Time: 10 mins
Cooking Time: 6 mins
Makes 4 servings
Show me for servings

Ingredients

For Vagharela Bhaat
4 cups leftover cooked rice (chawal)
1 1/2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
8 to 10 curry leaves (kadi patta)
2 pinches asafoetida (hing)
1/2 cup sliced onions
1/4 tsp turmeric powder (haldi)
1/2 tbsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)

For Serving
fresh curd (dahi)

Method

For vagharela bhaat

To make {span class="bold1"}vagharela bhaat{/span}, heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for 10 seconds.
Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
Add the turmeric powder and chilli powder and sauté on a medium flame for 10 to 15 seconds.
Add the cooked rice and salt and mix well. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the coriander and mix well.
Serve the {span class="bold1"}vagharela bhaat{/span} hot with fresh curds.

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RECIPE SOURCE : The Complete Gujarati Cook Book- New Edition