DIRECTIONS

• 1. Peel the boiled potato and cut it in cubes. Now just shallow fry the potato to make them slightly crisp.
• 2. Heat up a cast iron flat top pan (tava) on medium flame. When the pan is hot throw in the mustard seeds.
• 3. Once the mustard seeds start spluttering add the curry leaves, ginger and garlic. Saute for 2 minutes.
• 4. After 2 minutes add in the finely chopped green chillies and onions. Sauté till the onions turn translucent.
• 5. Once the onions are translucent add in the sliced carrot. Let the carrots cook till they soften.
• 6. Once the carrots start softening add in the boiled peas and finely chopped tomatoes.
• 7. Saute till the tomatoes loose most of their water.
• 8. Once the tomatoes are cooked mix in the dry spices- salt, turmeric powder, red chilli powder, coriander powder and paav bhaji masala. Also add in 2 tablespoon water as the water makes it easier for us to mix all the spices with the vegetables.
• 9. Saute for 2 minutes on low flame.
• 10. After 2 minutes add in the shallow fried potatoes and the boiled rice.
• 11. Using 2 forks gently mix all the spiced vegetables with the rice till they are combined.
• 12. Squeeze in juice of half a lime
• 13. Top it up with some cilantro and give the rice a final mix.
• 14. Serve hot. This rice preparation tastes fabulous with plain yogurt or Raita.