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Vagharela Bhath

Rated as 3 out of 5 Stars
187

"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."
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Ingredients

35 m servings 837
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 837 calories; 11.9 163.8 15.8 0 17 Full nutrition

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Reviews

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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 follow...