5 curry leaves, finely chopped
1 tspn whole jeera seeds
1 onion finely chopped
1 tblspn fine coconut
1 cup rice washed
Salt to taste
3/4 cup baby peas.
In a pot add 4 Tblspn oil, heat and add the curry leaves, whole jeera seeds, and onion. Brown onion till light in colour.
Add the rice and coconut, salt to taste and add water to cover.
Cook till done, lastly add the baby peas and steam for 5 mins.
Serve with roast or dhal or dhal ghosh.
Prepared, tried and tested by: Nazley Ally
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