Vagharela Bhaat
Veg
Day-old cooked rice revived with a sizzling ghee-mustard tadka — hot ghee crackled with mustard seeds, hing, curry leaves, green chilli, and dried red chilli is poured over the rice and tossed until each grain is coated and fragrant. The word vaghar means tempering; vagharela bhaat is the daily breakfast of the Kathiyawadi home, transforming leftover rice into something aromatic and satisfying.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Breakfast
Lunch
Build a full meal around Vagharela Bhaat
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
|
2 cups | Basmati rice , cooked |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
8-10 | Curry Leaf |
|
2 tablespoons | Peanut |
|
1 cup | Mixed Vegetable , chopped, e.g., peas, carrots, bell peppers |
|
1 | Chili , green, finely chopped |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 tablespoon | Lemon juice |
|
1 tablespoon | Sugar |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped, fresh |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds, asafoetida, and curry leaves, and sauté for a few seconds.
- 4 Add peanuts and sauté until they turn golden brown.
- 5 Add chopped mixed vegetables and green chili, and sauté for 5-7 minutes until the vegetables are tender.
- 6 Stir in turmeric powder, red chili powder, and salt.
- 7 Add the cooked rice to the pan and mix well with the spices and vegetables.
- 8 Add lemon juice and sugar, and mix thoroughly.
- 9 Cook for another 2-3 minutes, stirring occasionally, until everything is well combined and heated through.
- 10 Garnish with chopped fresh coriander leaves before serving.
Tips
For extra flavour, use whole spices in the oil first.