Serves: 4
Total Calories: 122

4 cups (1 recipe) Steamed Basmati Rice (Absorption Method)
1 teaspoon peanut oil
2 tablespoons peeled minced fresh ginger
1 clove fresh garlic clove, minced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 tablespoon ground dried curry leaves
1 teaspoon ground dried fenugreek leaves
1 teaspoon ground dried mint leaves
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 1/2 cups frozen green peas, thawed
1 1/2 cups frozen corn kernels, thawed
1 small onion, finely chopped
1 teaspoon salt, or to taste
1 large tomato, coarsely chopped
1/2 cup finely chopped fresh cilantro, including soft stems

1. Prepare the rice. Then heat the oil in a large nonstick wok or skillet over medium-high heat and cook the ginger, garlic, and green chili peppers, stirring, about 1 minute. Add the cumin and mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the curry leaves, fenugreek leaves, mint leaves, turmeric, and asafoetida and stir 30 seconds.

2. Add the peas, corn, onion, and salt and stir until golden, about 5 minutes. Add the tomato and cilantro, then carefully mix in the cooked rice. Cover and cook over low heat about 5 minutes to blend the flavors. Transfer to a platter and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 122
Calories from Fat: 19

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