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Method:
1. Heat ghee in a medium sauce pan. When slightly warm, add jeera and hing and sauté over low heat until fragrant, about 30 seconds. Add the soaked rice and sauté, stirring constantly, for 1 to 2 minutes.
2. Add water, turmeric, and salt. Bring to a boil. Cover, reduce heat, and simmer until the water is absorbed and rice is tender (check by fluffing with a fork). Remove from heat and allow to stand, covered, for 5 minutes.
3. While the rice is cooking, heat oil in a deep skillet or kadai. Have a plate lined with paper towels handy. Add the chopped broccoli or cauliflower, carrots, zucchini, red bell peppers and fry, stirring occasionally, until the vegetables are tender and their edges are browned. Remove with a slotted spoon and drain on a paper towel.
4. Fry walnuts and cashews in a little ghee separately until lightly browned. Remove with a slotted spoon and drain on a paper towel.
5. Gently toss the fried vegetables and nuts with the cilantro and tomatoes. Add the mixture to the cooked rice and gently toss. Cover and allow to stand for 2-3 minutes before serving.
Enjoy this with cool Onion Raita or just seasoned whipped yogurt.
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