Reminder: wash your hands before you start cooking
Ingredients:
Rice:
1/2 cup Rice
1.5 cups Water
1/2 tbsp Ghee
1 tsp Cumin Seeds
1/2 tbsp Cilantro (chopped)
Karela:
2 Karelas (de-seeded and sliced)
1.25 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Saunf (fennel) Seeds
2-3 Curry Leaves (chopped)
1 tbsp Onion diced
1 tsp Ginger chili paste
1/2 tsp Turmeric
1/2 tsp Cumin-Coriander powder
1.5 tsps Dried mango powder
A pinch Asafoetida
1 tbsp Cilantro (chopped)
Salt to taste
Jeera rice is a quick and easy way to perk up plain rice. If you have cooked rice you could temper it with cumin seeds and garnish with cilantro or deliberately make Jeera rice as decribed. Play with the recipe - add onions, salt, peas.
I've come to love karela (bitter melon). It's great for health but I love it for its (slightly bitter taste).
Type:
Hot
Prep Time:
10 mins
Cooking Time:
30 mins
Cuisine:
Indian
Method:
Get the rice going. Cooking time varies depending on the type of rice used.
Wash rice 2-3 times and drain the water.
Add 3 times the water as rice
Warm ghee in a pot.
Add cumin seeds.
As soon as the cumin seeds start to brown (less than 30 secs), add rice with the water.
Cook on medium gas for 10 - 15 mins checking whether it is cooked.
Garnish with cilantro (alternately you can add cilantro along with rice & water and let it cook).
While rice is cooking, after step 2 above, get started on the Karela curry.
Warm oil in a pan.
Add mustard seeds and once they start sputter add cumin seeds, fennel seeds (saunf), asafoetida, curry leaves.
As soon as the cumin seeds start to brown (less than 30 secs), add onion and saute.
Once the onions turn translucent (1-2 mins) add karela, salt, ginger chili paste, turmeric, dried mango powder, cumin-coriander powder and cilantro.
Stir for a couple minutes, cover the pan and let the curry cook on low heat for 7 mins or so until cooked.
Meal is ready!