Rice plate (a vegetarian version)

Having posted the "Lunch Platter" which is a non-vegetarian meal, I realised that it can make for a nice vegetarian meal too. Hence, re-posting a part of the recipe for the vegetarians!

This is potato curry with spinach thoran- served with steamed rice.

 

 

 

Serves: 3-4 persons.

Ingredients:

For the potato curry:

Parboiled potatoes                           4 nos.

Minced garlic                                  1 nos.

Minced ginger                          1/2 inch piece

Chopped onions                              2 nos.

Chopped tomatoes                          4 nos.

Whole cumin seeds                        1 tsp

Cumin powder (jeera powder)      1/2 tsp

Turmeric powder                          1/4 tsp

Red chilli powder                           1 tsp

Degi mirch powder                         1 tsp

Coriander powder                         1/2 tsp

Black pepper powder                    1/2 tsp

Salt                                               to taste

Coconut milk                                 1 cup

Oil                                               2-3 tbsps

For the tadka:

Oil                                                 1 tbsp

Mustard seeds                               1/2 tsp

Chopped shallots (tiny onions)     1-2 nos.

Curry leaves                               7-8 leaves

Whole red chilli                             2 nos.

For the spincah toran:

Spinach leaves                          2 bunches

Sliced onions                              1 nos.

Slit green chilli                          1-2 nos.

Grated fresh coconut                 1/2 cup

Salt                                            to taste

Oil                                             1 tbsp

 

To serve:

Cooked white rice/basmati rice

Method:

• For the potato curry- heat oil and fry the ginger-garlic.
• Add onions, turmeric powder, red chilli powder, coriander powder, jeera powder, salt and degi mirch powder and saute for a few minutes.
• Then add tomatoes and saute for 10 minutes till the oil separates on the sides.
• Add chopped potatoes and water to it. Bring the mixture to a boil. Add black pepper powder.
• Finally add coconut milk to the mixture and bring to a simmer.

For the tadka- heat oil in a pan and crackle the mustard seeds. Add the shallots and fry well. Add curry leaves and whole red chilli and saute. Pour it on top of the potato curry.

• For the spinach thoran- heat oil and lightly saute the onions. Add the green chilli and chopped spinach leaves along with a pinch of salt and stir. When the spinach leaves wilt, turn off the heat and add grated coconut and mix well.

Note- Instead of spinach you can also make a beans thoran. Chop the beans finely and follow the above recipe.

 

 

Serve the potato curry and spinach thoran along with hot rice with some pickle and poppadums on the side!

 

 

 

 

 

Happy Cookin' & Keep it stylish!!