Phodnicha Bhat

There are few things more satisfying than turning yesterday's rice into today's breakfast. Phodnicha Bhat is the Maharashtrian answer to fried rice. Tossed in a hot tempering of mustard, cumin and curry leaves, with chillies, turmeric and whatever vegetables happen to be hanging around. The magic is in the phodni, or tempering, where a handful of seeds and spices hit hot oil and suddenly make leftovers taste like a plan. Simple, frugal and ridiculously comforting.

Ingredients

• 2 cups cooked rice, preferably leftover and chilled

• 2 tbsp groundnut oil

• ½ tsp mustard seeds

• ½ tsp cumin seeds

• ¼ tsp asafoetida

• 10–15 curry leaves

• 2 tbsp finely chopped coriander stems, optional

• 1 small onion, finely chopped

• ¼ cup green peas

• 1 small red or green bell pepper, finely chopped

• 1–2 green chillies, finely chopped, or to taste

• ½ tsp turmeric powder

• ½ tsp sugar, optional

• Salt, to taste

• 1 tbsp lemon juice, or to taste

• ¼ cup finely chopped fresh coriander

Method

Prepare the rice
If using leftover rice, break up any large clumps with your fingers or a fork before cooking.
Cold, slightly dried-out rice works particularly well because it stays separate when tossed in the pan.

Prepare the tempering
Heat the oil in a wide kadai or wok over medium heat.
Add the mustard seeds and allow them to splutter.
Add the cumin seeds, asafoetida, curry leaves, chopped coriander stems and green chillies.
Sauté for 20–30 seconds until fragrant.

Cook the vegetables
Add the chopped onion, green peas and bell pepper.
Season lightly with salt, cover and cook for 4–5 minutes, stirring occasionally, until the onion turns translucent and the peas are cooked.
The vegetables should retain a little bite rather than becoming completely soft.

Add the spices
Lower the heat and add the turmeric powder.
Stir for about 30 seconds, allowing the turmeric to bloom in the oil without scorching.

Add the rice
Add the cooked rice and gently toss it through the tempering and vegetables.
Add the sugar, if using, and adjust the salt.
Cook for another 2–3 minutes, stirring gently, until the rice is heated through and evenly coated with the turmeric and tempering.
Don't mash or aggressively stir the rice. The grains should remain separate.

Finish
Turn off the heat.
Add the lemon juice and chopped coriander.
Toss gently and taste. Adjust the salt, lemon juice or sugar according to your preference.
Serve hot.

Serving
Phodnicha Bhat is excellent on its own, but it is traditionally the sort of thing that benefits from a cooling sidekick.
Serve with:

• Plain curd

• Raita

• Mango or lime pickle

• Papad

A cup of hot tea alongside it is also highly recommended. Breakfast has been rescued.