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Vagharelo bhat

Khatta Meetha Bhaat

This "sweet and sour rice" is a flavourful rice preparation, somewhat similar to Mumbai's Tawa Pulao. Cooked rice is tossed with a medley of vegetables and a unique blend of spices, tamarind, and jaggery, giving it a perfect balance of tangy, sweet, and spicy notes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course: Main Course, Rice
Cuisine: Gujarati, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked Basmati rice cooled
  • 1 large onion chopped
  • 1 capsicum chopped
  • 1 tomato chopped
  • ½ cup green peas boiled
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon pav bhaji masala
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • 1 tablespoon tamarind paste
  • 1 tablespoon jaggery
  • Salt to taste
  • Chopped coriander for garnish

Equipment

  • Pan or kadai

Method
 

  1. Heat oil in a kadai. Add mustard seeds and cumin seeds.
  2. When they crackle, add the ginger-garlic paste and sauté.
  3. Add the chopped onion and capsicum and cook until they are slightly softened but still
  4. crunchy.
  5. Add the chopped tomato, pav bhaji masala, red chili powder, turmeric powder, salt,
  6. tamarind paste, and jaggery.
  7. Cook for 5-7 minutes until the tomatoes are soft and the masala is well-cooked.
  8. Add the boiled peas and the cooked rice.
  9. Toss everything gently until the rice is evenly coated with the masala.
  10. Garnish with fresh coriander and serve hot.

Notes

● Using cold, leftover rice works best as the grains are firm.
● The use of pav bhaji masala gives this rice its distinctive street-food flavour.
● Adjust the tamarind and jaggery to achieve your desired level of sweet and sour.