This delicious combination of mango and gooseberry makes this rice a tangy treat. High in fibre gooseberry also contains vitamins A and C which make this rice dish nutritious. This herb and spice infused mix is aromatic and a culinary delight.
Preparation time: 5 minutes
Cooking time: 45 minutes
Serving size: Makes 4 servings
Ingredients:
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1 cup rice
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¼ raw mango
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1 tablespoon oil
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2 gooseberries (amla)
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½ tea spoon turmeric powder
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10-12 green chillies
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2 teaspoon split black gram (urad dal)
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½ teaspoon mustard seeds
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½ teaspoon cumin seeds
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5-6 Curry leaves
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Salt to taste
Method:
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Wash and soak rice for 10 to 15 minutes.
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Cook rice.
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Remove seeds from gooseberries and cut them in fine pieces.
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Remove the outer skin of mangoes and cut them in fine pieces.
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Slit green chillies into two pieces.
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Heat oil in a thick bottom pan and crackle mustard and cumin seeds.
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Add urad dal and fry until it turns light golden. Add slit green chillies, curry leaves and fry well. Add chopped gooseberries and raw mangoes, fry for 2-3 minutes.
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Add turmeric powder, salt and mix.
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Cover and cook on low flame for 6-8 minutes. Let the mixture cool. Add cooked rice to the mashed mixture and mix well. Season according to your taste.
Nutritional value per serving:
Energy: 197 kcal
Carbohydrates: 30 g
Protein: 3 g
Fat: 5 g
Fibre: 1.8 g
