How to Make Vagharela Bhath - A Step-by-Step Guide

Vagharela Bhath is a traditional Indian dish that originates from the state of Gujarat. It is a popular rice dish that is typically made with leftover rice and a flavorful blend of spices and vegetables. The name "Vagharela Bhath" translates to "tempered rice" in English, and that is exactly what this dish is - rice that is flavored with a tempering of spices and garnished with nuts and fresh herbs.

This dish is a popular choice for lunch or dinner in Indian households, as it is quick...

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Ingredients

  • 3 tablespoons cooking oil
  • 1 teaspoon mustard seeds
  • 2 sprigs fresh curry leaves
  • 1 pinch asafoetida powder
  • 1 onion, minced (Optional)
  • 1 cup finely chopped potatoes
  • 4 green chile peppers, chopped
  • ½ teaspoon ground turmeric
  • ¼ teaspoon white sugar
  • salt to taste
  • 4 cups cold, cooked white rice
  • 3 tablespoons lime juice, or to taste
  • 1 tablespoon chopped fresh cilantro

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • Nutrition

    837 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Sodium: 17mg
    • Total Carbohydrate: 164g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 16g
    • Vitamin C: 123mg
    • Calcium: 107mg
    • Iron: 9mg
    • Potassium: 602mg