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.