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Vagharela Bhaat

Prep Time:

10 minutes

Cook Time:

20 minutes




- Leftover rice (we had 3 cups or so of cooked rice)
- 1 tbsp oil, we used sunflower
- 1 red onion, sliced longways

- 5-6 curry leaves

- 1/2 tsp mustard seeds

- 1/2 tsp cumin seeds

- pinch of asafoetida (optional)

- 1/2 tsp turmeric

- 1 green chilli or 1/2 tsp red chilli powder

- Chopped coriander for garnishing


1. Heat oil in a pan, make sure the heat is on high.

2. Add a few mustard seeds and only add more when the seeds start popping. When they're all popped, add in the cumin seeds, curry leaves and the asafoetida (if using),  followed by the onions. Let the onions cook for about 5 minutes.

3. Once the onions have been cooking for 5 minutes, add the chillies/chilli powder and turmeric and then give it a good mix.

4. Once mixed, add the rice and then mix it all up so the onions and spices are all mixed in with the rice. Let it cook for a further 5-10 minutes, add a little water if you want to just loosen the rice up. Add salt to taste, turn off the heat and sprinkle the coriander.

Serve with yoghurt on the side!

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