Tiranga Baath
Author: Chitra Santosh
Prep time:
Cook time:
Total time:
Serves: 2
- Rice - 2 cups
- Carrots - 1 grated
- Tomato - 1 finely chopped
- Cauliflower - ¾ cup small florets
- Potato - 1 small
- Mint leaves - 1 cup
- Beans - 2
- Onions - 2 finely chopped
- Ginger garlic paste - 2 tsp
- Garlic - 5 pods crushed
- Green chillies - 2 nos
- Red Chilly powder - ½ tsp
- Lemon - ½ no
- Turmeric powder - ¼ tsp
- Garam Masala powder - 1 tsp
- Cardamom - 1 pod
- Cinnamon - ½ inch piece
- Oil - 3-4 tsp
- Cumin seeds - ½ tsp
- Water - as required
- Salt - as required
- Soak the basmati rice in water for 20 minutes.
- Prepare the vegetables.
- Cook the rice.
- Heat a round bottom pan. Add oil.
- Add the cumin seeds, wait for it to splutter, then add half of the ginger garlic paste.
- Add half of the onions.
- Add the tomatoes. Add red chilli powder and turmeric powder.
- Cook till it becomes soft by adding a little water.
- Add the grated carrots and cook for 2-3 minutes. Add garam masala powder and cook for another 1-2 minutes.
- Drain the rice and leave it to cool.
- Heat oil in a round bottom vessel, add the remaining ginger garlic paste and saute it.
- Add the remaining onions and fry till slightly brown.
- Grind the mint leaves with the green chillies, salt and fried onion mix with a little water.
- Add the sliced beans to this mixture and cook till the beans are cooked.
- Once you take it off the stove, add the juice of ½ a lemon.
- Par boil the potatoes and cauliflower in water with a little salt.
- Heat oil, add the whole spices and the crushed garlic.
- Add the potatoes and cauliflower and stir fry for a minute.
- Divide the rice into 3 and mix with the respective mixes.
- Layer it in a vessel or individually by using bowls.
- Serve hot.
Recipe by Bumps n Baby at https://bumpsnbaby.com/tiranga-baath-recipe/
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