1/2 cup chopped vegetables (such as peas, green beans, or bell peppers)
11.
Rock salt (sendha namak) to taste (adjust according to your preference)
12.
Fresh coriander leaves for garnish
Instructions:
1.
Rinse the Bhagar (Samo rice) in cold water and soak it for about 15-20 minutes. Drain the water and set aside.
2.
Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
3.
Add green chili, peanuts, and cashews. Sauté until the nuts turn golden brown.
4.
Add the diced potatoes and carrots. Cook for a few minutes until they begin to soften.
5.
Add the chopped vegetables of your choice and continue to sauté for a few more minutes.
6.
Add the soaked Bhagar (Samo rice) to the pan. Mix well with the vegetables.
7.
Pour 2 cups of water into the pan and add rock salt (sendha namak) according to your taste.
8.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer until the Bhagar is cooked and the water is absorbed. This usually takes about 15-20 minutes.
9.
Once cooked, fluff the Bhagar with a fork.
10.
Garnish with grated coconut and fresh coriander leaves.
