Spicy Rice And Vegetable Stir Fry
|Basmati rice||2 Cup (32 tbs)|
|Corn oil||2 Tablespoon|
|Mixed onion seed||1⁄2 Teaspoon|
|Mustard seed||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Fenugreek seeds||1⁄2 Teaspoon|
|Garlic paste||1 Teaspoon|
|Ginger paste||1 Teaspoon|
|Onion||1 , chopped|
|Tomatoes||2 , sliced|
|Sweet corn kernels||2 Ounce (60 Gram)|
|Peas||2 Ounce (60 Gram)|
|Green beans||2 Ounce, cut into pieces (60 Gram)|
|Carrot||1 , diced|
|Lemon juice||2 Tablespoon|
|Chopped fresh coriander||2 Tablespoon|
|Green chilies||2 , diced|
1. Rinse the rice until the water runs clear and leave it to soak while you prepare the vegetables.
2. Heat the oil in a large heavy-based saucepan. Fry the curry leaves and seeds for about 45 seconds. Lower the heat and add the garlic ginger and onion. Stir-fry for about 3 minutes.
3. Start adding all the other vegetables, beginning with the tomatoes and stir-fry each for about 2 minutes before adding the next vegetable.
4. Add the lemon juice, coriander and chillies with salt to taste. Drain the rice well, add it to the vegetables and stir-fry for a further minute. Add 3 cups of water and bring to the boil. Reduce the heat to medium-low, cover and cook for 10-15 minutes. 6 Let stand, covered, for 5 minutes off the heat before serving. Garnish with egg slices.