Ingredients Cooked rice – 1 cup Grated big gooseberry – ¼ cup 1 Lime extract Grated coconut – 1 spoon Oil to fry Split green chilli – 2 Turmeric powder, mustard seeds, asafoetida – ¼ spoon Salt to taste
Method Heat oil in a tava, spurt mustard seeds, add turmeric powder, asafoetida, green chilli, grated gooseberry, grated coconut and salt. Stir well till you feel it cooked. Off the stove and allow it to cool. Add lime extract and cooked rice. Mix well. Serve with potato chips.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin