After yesterday's Jain Style corn palak curry, today's is a quick to make yet filling Satvik (no onion no garlic) one pot meal. I have memories of mom making this whenever mine or sister's friends came over for extra group studies or even a casual luncheon.
Menthye bataani bhath (in Kannada, Menthye means fenugreek leaves, Bataani means peas and Bhaath means rice) or a spiced rice dish with fresh fenugreek leaves and fresh peas is a very aromatic and spicy one pot meal. Whats more, its Vegan and Gluten Free too :)
Paired with any raitha or just plain yoghurt / curd will make for a quick weekend / weekday meal.
Prep time - 10 mins , cook time -20 mins ; serves 2
- Rice - 1 cup
- Oil - 2 tbsp
- Fresh fenugreek leaves - 1 cup packed
- Fresh / frozen peas - 1/3 cup
- Mustard seeds - 1/2 tsp
- Turmeric - 1/2 tsp
- Jaggery - 1 tbsp
- Amchur powder 1/2 tbsp OR tamarind paste 1 tbsp
- Salt to taste
Spice powder *
- Coriander seeds - 2 tbsp
- Red chillies - 3 nos
- Jeera / cumin - 1 tsp
- Cinnamon - 1/2 inch
- Cloves - 2 / 3 nos
- Dry grated coconut - 3 tbsp
* if you have readymade vangi bhath powder , use 2 TBSP of the same ; else you can make the spice powder indicated above.
- Cook rice as per variety you are using, once done, fluff it up in a flat plate and cool. Wash and chop fenugreek leaves well.
- Meanwhile roast all ingredients under spice powder in a tsp of oil one by one and powder then to a fine powder. Keep aside
- In a pan, heat oil, splutter mustard seeds, add turmeric and the chopped fenugreek leaves. Add a pinch of salt and sauté for 2-3 mins till slightly wilted.
- Now add the peas and let it cool covered for 5-6 mins with a sprinkling of water.
- Once the veggies are cooked, add the amchur / tamarind paste , Jaggery and the spice powder. Mix well. Now add the cooked rice and mix gently.
- Adjust salt and spices if required.
- Serve hot or warm with plain yoghurt or raita of your choice.
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