INGREDIENTS - SERVES 4 WHEN PAIRED WITH SALAD
1 cup white basmati rice
2 cups of water
1 medium red pepper
1 medium carrot
1 medium zucchini
2 kaffir lime leaves
1 tbsp ghee
10 fresh curry leaves
1/4 tsp hing
2 tsp cumin seeds
Pinch of ajwain seeds
1/8 tsp black mustard seeds
1 tsp tamarind paste
1 tsp fresh lime juice
1 tsp turmeric powder
1 tsp Australian pink lake salt
3 tbsp chopped coriander leaf
Wash the rice in a bowl until the water turns milky (this is washing all the dirt and starch off the rice) then rinse well in a strainer under cold water until the water runs clear.
Bring rice to boil in a small pot with 2 cups of water then reduce heat to medium low and cook for 15 minutes or until the rice has soaked up all the water. Then place the lid on the pot and let the steam cook the rice to perfection - around another 5 minutes. Remove from heat and fluff with fork.
While the rice is cooking, cut the red pepper, carrot and zucchini to your liking. I usually thinly slice the vegetables so they cook quickly. Grab your kaffir lime leaf and slice very finely and put aside.
Now time to fill the house with some delicious aromas! Put a large frypan on medium heat, then add your ghee, curry leaf, hing, cumin, ajwain and mustard seeds. Sauté the spices together for about 10 seconds and then add your freshly chopped vegetables and sliced kaffir lime leaves. Cook for 5 to 10 minutes or until the zucchinis are translucent and the peppers and carrots are a little golden.
Then, to make things extra colourful and punchy, add the cooked basmati rice alongside the tamarind, lime juice, turmeric powder, salt and fresh coriander. Mix well until the yellow turmeric colour has blended through the rice and vegetables.
You can eat this dish by itself, or I find it's best served with fresh avocado and a