Since it has been a while I did a post on ‘makeover for leftovers’. Since I had to use some of the carrots and spinach sitting in my fridge, I thought I might as well give it a makeover with some cooked rice and mustard oil. The best thing about Indian cooking is that you can go with the flow and make any recipe your own. Like instead of these veggies, you could use beets, potatoes, cauliflower, capsicum, so on. It takes hardly any effort to make a meal out of what we already have in our fridge and pantry. In the pictures you see a glass of red. No, it isn’t wine. It’s the juice from rhododendron flower concentrate I brought back from the hills of Saattal. Tasted almost like kokum juice to my surprise and delight.
Yield:
2 portions
Prep time:
10 mins
Cooking time:
15 mins
Ingredients:
Cooked rice – 2 cups
Spinach – a bunch, washed and clean
Carrots – 1 chopped and cooked
Onion – 1 chopped
Garam masala – 1 tsp
Garlic – 4 cloves chopped
Mustard seeds – 1 tsp
Cumin seeds/jeera – 1 tsp
Curry leaves – 2 sprigs
Coriander – handful
Ghee/oil – to cook
Salt to taste
Method:
Wilt spinach in a hot pan and keep aside.
Heat ghee/oil and add mustard seeds and cumin seeds.
Wait till mustard seeds splutter and pop. Add the curry leaves.
Now add the chopped onions and saute till translucent.
Add garlic and saute for another minute.
Add the garam masala. Saute some more.
Now tip the spinach and carrots in.
Tip the rice in and mix well.
Take it off the heat and garnish with coriander leaves and some more onions and carrot strips if you’d like.