Vagharelo Bhaat is a popular Gujarati dish made with leftover rice. It is a flavorful and spicy rice dish that is quick and easy to prepare. The dish is seasoned with a tempering of spices and can be enjoyed as a main course or as a side dish.
Ingredients For Vagharelo Bhaat From Leftover Rice Recipe
2 cup Leftover Cooked Rice
2 tablespoon Oil
1 teaspoon Mustard Seeds
1 teaspoon Cumin Seeds
9 Y Leaves
1 Onion, Finely Chopped
2 Green Chilies, Finely Chopped
0.5 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder
As required Salt To Taste
as needed Coriander Leaves For Garnish
Directions : Vagharelo Bhaat From Leftover Rice Recipe
Cooking Directions
STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
STEP 2.Add chopped onions, green chilies, and saut��� until onions turn translucent.
STEP 3.Add turmeric powder, red chili powder, and mix well.
STEP 4.Add the leftover rice, salt, and mix gently until well combined.
STEP 5.Garnish with coriander leaves and serve hot as a main course or side dish.
Cooking Tips
Use leftover rice that is cooled and not sticky.
You can add vegetables like peas, carrots, or bell peppers for added flavor and nutrition.
Adjust the spice levels according to your preference.
Storage and Serving
Vagharelo Bhaat tastes best when served hot.
You can store the leftover rice dish in an airtight container in the refrigerator for up to 2 days.
Reheat the dish on a stovetop or in a microwave before serving.
Nutrition value
1210
calories per serving
16 g Fat25 g Protein236 g Carbs10 g FiberOther
Current Totals
16 g Fat
25 g Protein
236 g Carbs
10 g Fiber
MacroNutrients
Carbs
236 g
Protein
25 g
Fiber
10 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
68 mg
Iron
15 mg
Vitamin A
147 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
13 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
227 mg
Manganese
3 mg
Phosphorus
510 mg
Selenium
1 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
