INGREDIENTS:
- Potato, boiled- 1 medium
- Garlic, chopped- 1 tsp
- Ginger, chopped- 1 tsp
- Carrot-1 onion, sliced- 1 medium
- Green chili- to taste
- Tomato ½ medium
- Spring onion- 1
- Red chili powder- ½ tsp
- Turmeric powder- ½ tsp
- Rice, soaked- 1 cup
- Soya nuggets- 1 cup
- Low fat milk- 3 tbsp
- Coriander, chopped- 2 tbsp
- Salt- to taste
- Sunflower oil- 1 tbsp
- Heat oil in a pan.
- Put ginger and garlic in, sauté till brown.
- Add carrot and cook for a while.
- Now add onion, green chili, potato, capsicum, tomato and spring onion, stir fry for a while.
- Now add salt, red chili powder and turmeric powder and cook till crispy.
- Take half of the cooked vegetables and keep them aside.
- Add rice and cook for a while.
- Now add soya nuggets and water.
- Cook for a while with the lid on till it dries up.
- Add milk, cover the lid again, cook till it is done.
- Now layer rice with vegetables.
- Garnish with coriander and serve.