Serves: 4
Total Calories: 164

4 cups (1 recipe) Steamed Basmati Rice (Absorption Method)
2 medium potatoes (any kind)
1/3 cup fresh, frozen, or unsweetened dried grated coconut
3 tablespoons peeled fresh minced ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon melted ghee or vegetable oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1/2 teaspoon coarsely ground fenugreek seeds
1/8 teaspoon ground asafoetida
1/2 cup finely chopped fresh cilantro, with soft stems
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1 cup nonfat plain yogurt, whisked until smooth

1. Prepare the rice. Meanwhile, boil the potatoes in lightly salted water to cover until tender, about 20 minutes, then peel and cut them into 1/2-inch pieces.

2. Place the coconut in a large nonstick wok or saucepan and stir over medium heat golden, about 1 minute. Then add the ginger and green chili peppers and stir another minute. Remove from the pan.

3. To the pan, add the ghee (or oil), the add the cumin, mustard seeds, and fenugreek seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the asafoetida, potatoes, cilantro (save some for garnish), turmeric, and salt and stir about 5 minutes.

4. Mix in the cooked rice and yogurt, cover, and cook until all the yogurt is absorbed by the rice, 5 minutes. Transfer to a serving dish, garnish with the reserved cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 164
Calories from Fat: 60

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* Rice
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