10 minsA rice dish with the goodness of corn and a variety of vegetables makes a fiber packed meal option, easy to make and highly nutritious.
Nutritional info
- Ingredients
- Step-by-step
3 Tbsp(39.0 gm) Basmati Rice
2 Tbsp(21.0 gm) Sweet Corn
2 Tbsp(17.0 gm) Baby Corn(Diced)
1 Tbsp(8.0 gm) Onion(Chopped)
2 Tbsp(12.0 gm) Cabbage(Chopped)
2 Tbsp(19.0 gm) Carrot(Chopped)
1 Tbsp(10.0 gm) Capsicum(Chopped)
1 Tsp(2.0 gm) Garlic(Chopped)
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1/4 Tsp(0.63 gm) Black Pepper
1/4 Tsp(1.0 gm) Salt
1 Tbsp(8.0 ml) Oil
As Required(100.0 ml) Water
Cook 3 tbsp rice and keep aside.
Boil 2 tbsp corn and keep aside.
Heat 1 tbsp oil in a frying pan and add 1 tbsp chopped onion.
Once the onions are slightly transparent, add 1 tsp chopped garlic, 1/2 tsp ginger garlic paste and sauté.
Mixing continuously, add 1 tbsp chopped capsicum, 2 tbsp chopped cabbage, 2 tbsp chopped carrot, 2 tbsp chopped baby corn, 1/4th tsp salt, 1/4th tsp black pepper and 2 tbsp of previously boiled corn.
Making sure all the ingredients are properly mixed, add the previously cooked rice and mix.
Serve hot with curd.
