Vratwala Upma

Ingredients

• Sanwat/Parsai ke chawal * 1 cup (125 g )
• Ghee 2 tbsp (30 g )
• Zeera (Cumin seeds) 1 tsp
• Laung (cloves) 2
• Chhoti elaichi (green cardamoms) 2
• Dalchini (cinnamon) tiny piece
• Potato, diced small 1 large
• Sendha namak (white rock salt) 2 tsp
• Chilli powder 1/2 tsp
• Water 3 cups
• Hara dhania (Coriander leaves) for garnish
• *This is the rice equivalent for the fasting people

Preparation

• Wash rice and keep aside.

• Heat ghee and add zeera, laung, elaichi and the dalchini. When slightly coloured, add the potato and rice and stir fry till they look a bit fried.

• Add salt, chilli powder and water and bring to a boil.

• Lower the heat and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed. Serve hot garnished with hara dhania.