What you need
Cumin seeds: ½ teaspoon
Frozen peas: ¼ cup
Onion chopped: ½ cup
Green chili: 1 no
Carrot: 1 no
Tomato: 1 no
Turmeric powder: ¼ teaspoon
Pav bhaji masala: ¾ tablespoon (I used Everest Brand)
Red chili powder: ¼ teaspoon
Lemon/lime juice: ½ of one lime
Ginger garlic paste: ½ tablespoon
Green Giant valley fresh steamers: 2 cup ( I used Garden vegetable Medley)
Salt: 1 teaspoon or to taste
Water: ¼ cup
Cooked rice: 3 cup ( I used rose matta rice)
Olive oil: 1 tablespoon
Curry leaves: 1 sprig
Cilantro/ coriander leaves: 2 tablespoon ( I didn’t used as I am out of it)
How I made
In a skillet heat olive oil and add cumin seeds, when it starts to splutter add onion and green chili let is fry for 6 minutes or until they become translucent. To this add ginger garlic past and fry for another minute, then add carrot, tomato and Green giant valley fresh steamers (Garden vegetable Medley) and to this add turmeric powder, salt and water cook for 5 minutes.
To this add green peas and cook for another 2 minutes. Then add pav bhaji masala and red chili powder and cook until entire water is dries up or about 6 minutes. To this add cooked rice and cook for another 2 minutes. Switch off the flame and add curry leaves and lime juice mix everything to incorporate well.
Enjoy with yogurt and chips
Preparation time: 21 minutes + cooking time of rice
Serving: 4 serving
Verdict: Spicy, yummy
Will you make it again: Yes I will