Vagharelo bhaat is a Gujarati fried rice made from leftover rice which is lightly spiced and tempered. This recipe was taught to me by my mum.
Ingredients: 2 to 3 cups leftover/day old rice 1/2 tsp turmeric powder 1/2 tsp coriander cumin powder 1 tsp or to taste green masala 2 tbsp oil 1/2 tsp mustard seeds 1/2 tsp cumin seeds Curry leaves Coriander leaves to garnish Extras: You can also add onions, tomatoes, peas and sweetcorn to the tempering. No salt was added as the leftover rice was cooked with salt. Salt can be added if you feel it needs any. Method Take your leftover rice and break it up gently with your hands to separate the grains. Once the grains are separate add in your turmeric powder, coriander cumin powder and green masala and mix this well so all the rice grains are coated in the spices.
In a pan heat up some oil. Once hot add in your mustards seeds. When the mustard seeds have stopped spluttering add in your cumin seeds and curry leaves. (Here you can add in anything else that you like such as onions, tomatoes, peas and sweetcorn. Sautee for a few minutes.) When the cumin seeds have browned add in your spiced riced and heat through. Once the rice is heated through garnish with coriander leaves.
Serve your vagharelo bhaat on its own or as a side dish. This goes perfect with yogurt which cools down the spice level.
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