Ingredients :
- Rice -50 grams
- Veggies -200 grams
- Egg whites -4
- Ghee -5 ml
- Red chilli -2
- Coriander powder -½ tsp
- Black pepper- ½ tsp
- Coriander leaves for garnishing
- Jeera powder -⅓ tsp
- Salt to taste
- Garm masala -¼ tsp
Tomato coriander chutney
- Tomato- 1 small (finely chopped)
- Fresh coriander leaves
- Green chilli - 2
- Cumin seeds- ½ tsp
- Salt to taste
- Lemon juice½ tsp
Method :
Sauté the vegetables
- Heat a little ghee in a pan. Add all the colourful vegetables such as bell peppers, carrots, beans, and cabbage.
- Sauté them on medium-high flame until they turn slightly soft but still remain crunchy.
- This helps retain colour, nutrients, and texture.
Prepare the chutney
- In a mixer grinder, add tomato, fresh coriander, green chilli, cumin seeds, salt, and lemon juice.
- Grind into a thick chutney.
- Avoid adding excess water so the rice doesn’t become mushy later.
Combine chutney with vegetables
- Add the prepared chutney into the sautéed vegetables and cook for 1–2 minutes so the raw taste goes away and flavours blend well.
Add egg whites and spices
- Pour in the egg whites and mix gently. Add basic spices such as garam masala, salt, black pepper, coriander powder, and jeera powder.
- Let the egg whites cook and coat the vegetables evenly. This step adds protein and gives a soft binding to the dish.
Mix in the boiled rice
- Add boiled rice (preferably leftover or cooled rice for better texture)
- Mix everything well but gently so the grains don’t break.
Steam for 2 minutes
- Cover the pan and steam for 2 minutes
- This helps all flavours fuse together while keeping the veggies crunchy and the rice fluffy.
Healthy variations
- Add sweet corn or green peas for natural sweetness.
- Add sesame or flax seeds for extra crunch and omega-3.
