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Vagharela Bhath is a quick and easy tiffin delight.

Serves 4,
837 cal per serving
       Ingredients How to?

3 tbsp Cooking Oil
1 tsp Mustard Seeds
2 sprigs fresh Curry Leaves
1 pinch Asafetida Powder
1 Onion (minced, optional)
1 cup Potatoes (finely chopped)
4 Green Chile Peppers (chopped)
tsp ground Turmeric
tsp White Sugar
Salt (to taste)
4 cups White Rice (cold, cooked)
3 tbsp Lime Juice (or to taste)
1 tbsp fresh Cilantro (chopped)

Place a large skillet over medium fire and heat oil.
Fry mustard seeds until they splutter.
Add curry leaves and asafetida. Cook for 1 minute.
Add onion, potatoes, Chile peppers, turmeric, white sugar and white salt. Mix and cook for about 10 minutes till the potatoes turn tender.
Crumble the rice to break the grains.
Add the crumbled rice to the skillet and stir to combine all the ingredients well.
Heat the mixture thoroughly for about 2 to 3 minutes.
Add lime juice and cilantro.
Serve warm.

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