Vagharela Bhaath/ Tempered rice

Leftover rice is usually seasoned depending upon one’s preference. A few vegetables are thrown in and you can either temper it with all the whole Garam masalas, or with garlic and onions or make one just using tomatoes. Posting the recipe shared by my friend Arun Babu…of the Vagharela Bhaath made the way his family prefers it.


1 cup Basmati rice cooked and ready. Recipe link to making the rice is given below.

1 carrot chopped

1potato cubed

A handful of peas

A few cashewnuts halved

2 onions sliced

2 tomatoes chopped

1 inch piece of ginger

5 cloves of garlic

2 green chillies

1 tbsp Kashmiri Lal chilly powder

1/4 tsp Turmeric powder

1/4 tsp Garam masala

For the tempering:

2 small pieces of cinnamon

2 cloves

2 green cardamom crushed

2 tbsps of Ghee/ clarified butter

1 tbsp oil.


Make a coarse paste of the garlic, ginger and green chillies. Heat the oil and ghee mixture in a pan. Drop in the whole spices and after they splutter add the cashewnuts. After they turn a golden yellow,add the sliced onions and ginger, garlic, green chilly paste. Roast till the onions turn translucent. Drop in the garam masala, red chilly powder turmeric powder and salt. Saute for half a minute. Add the vegetables and mix thoroughly. Add half a glass of water, cover and cook the vegetables till they are firm but done. Add the cooked rice. Mix and heat thoroughly. Serve with a raita of your choice.

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