Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1.5 | Teacup | Beaten Rice (Fawwa) | |
| 50 | Grammes | Potatoes | Boil |
| 1 | units | Ginger | Mince |
| 2 | Medium | Chillies Green | Mince |
| 2 | 200 g | Onions | Mince onions |
| A | Few | Curry Leaves | Clean |
| A | Little | Ghee | for frying mustard. |
| 1 | Teaspoon | Mustard Seed | for seasoning |
| A | Little | Salt | to taste |
| 1 | Pinch | Turmeric Powder | to taste |
| 1 | Teaspoon | Jeera/Cumin Seeds | to taste |
| 1 | Tablespoon | Ghee | for topping |
Method
Keep the ingredients ready. Boil the potatoes. Mince onions, chillies and ginger in the meantime. Clean the curry leaves and keep ready. Check potatoes - if they have boiled, by pricking a fork in the potato. It should penetrate, if they are boiled.
Remove the boiled potatoes, and put them under cold water, and peel the potatoes, and keep aside. When done, cut them in small cubes.
Keep a vessel, sufficient to contain the beaten rice and put sufficient ghee to fry the mustard seeds and the minced onions, chillies, ginger and turmeric powder. First put the mustard, and after it stops spluttering, put jeera, and curry leaves and fry a little, then add the onions, chillies and ginger. When onions are soft, add beaten rice, and a cup of water. Reduce the fire, and cook for five minutes, and stir so that the beaten-rice does not get stuck to the vessel. Add the potato cubes. Put salt, and stir, and put the fire off. Taste, before serving and modify the taste if needed, by adding the ingredient needed.
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