vagharela-bhath

Vagharela Bhath

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
SUSMITA
Recipe by  SUSMITA

“I am always on the lookout for quick and easy lunch recipes. I really like the ones that use leftover rice as that is something we always have at our house. I learned this recipe from a Gujarati friend. You can omit the onions if you want.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat the oil in a large skillet over medium heat. Fry the mustard seeds in the oil until they begin to splutter, 2 to 3 minutes; add the curry leaves and asafoetida powder and cook together for 1 minute before adding the onion, potato, green chile peppers, turmeric, sugar, and salt. Cook and stir the mixture until the potatoes are tender, about 10 minutes.
  2. Crumble the rice into the skillet, breaking the grains apart as best you can. Stir the rice into the mixture, continuing to separate the grains your spoon as you stir; cook until the rice is thoroughly heated, 2 to 3 minutes. Add the lime juice and cilantro to serve.

Share It

Review (1)

Rate This Recipe
Dr.Waffle
2

Dr.Waffle

Very good, I would recommend pairing this dish with some sort of protein, such as chicken, beef, shrimp etc. 3 stars because I was anticipating this as a main dish. Otherwise excellent if followed exactly.

More Reviews

Similar Recipes

Sauteed Rice with Kale
(23)

Sauteed Rice with Kale

Fried Rice (Sinangag)
(8)

Fried Rice (Sinangag)

Bangaladumpa (Potato) Upma Koora
(8)

Bangaladumpa (Potato) Upma Koora

Punjabi Sukha Urad Dal
(7)

Punjabi Sukha Urad Dal

Sooji Upma
(6)

Sooji Upma

Cabbage Koora
(3)

Cabbage Koora

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 837 cal
  • 42%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 163.8 g
  • 53%
  • Protein
  • 15.8 g
  • 32%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sauteed Rice with Kale

>

next recipe:

Nimakayya Poori Koora