Difficulty: Moderately Easy
Tips & Warnings:
- Popping mustard seeds is a usual way of garnishing Indian dishes. It adds a great flavor and a nice smell to the dish. It also has a lot of nutritional value. But if you do not have the ingredients to garnish this way, the dish can be made without it.
- Turmeric adds a nice color to the dish as well as has nutritional value - develops internal immunity. You add just a pinch of turmeric.
- Do not keep the dish on the stove after squeezing a lemon. The dish will have a slightly bitter taste. You can take the dish off the stove and add lemon juice too.
- Do not add too much of turmeric. it will spoil the taste of other ingredients. Just add a pinch of turmeric to get the nice color and add to the nutritional value.
Step1
Cook the potatoes in the pressure cooker or micro overn, peel and cut into cubes.
Step2
Wash flattened rice and drain all the water out.
Step3
Take a deep frying pan, add a tbs of cooking oil and let it get warm over medium heat.
Step4
Add some mustard seeds and when they pop up add a few grains of chickpea and cumin seeds. (If you do not have these skip this step)
Step5
Add the cooked potato cubes, roast in the warm oil for a minute.
Step6
Add a pinch of turmeric and a tsp of curry powder. Add more or less curry powder, according to how spicy you want the dish to be.
Step7
Add the washed and drained flattened rice and mix well with the potatoes.
Step8
Add a tsp of water (or oil if you are ok with fat content) and cook the flattened rice for a minute.
Step9
Squeeze a lemon, mix well and take it off the stove.
Step10
Garnish with coriander leaves, curry leaves, roasted cashew nuts or pea nuts. (optional)
Novice 
