The credit of coming up with this recipe goes to my Aai (Mom). If I had to make a story out of ‘how she came up with this recipe’, it would be something like this. Aai: My daughters and my husband would always be demanding ‘sabudana (Sago) khichadi’ every Saturday and Sunday morning. As a mother, I had to look after their nutrition and I had read that sabudana was nothing but plain starch and all the other ingredients of sabudana khichadi were also starchy. I figured that they used to like that dish because of the peanuts and potatoes added to it. One day, I had a lot of leftover rice from the previous nights dinner that’s when I thought, why not replace the sabudana with cooked rice- it should taste just as delicious! That is how this recipe, which we christened Upaasaacha Bhaat, was born. There is nothing like upaasaacha bhaat or a rice which can be eaten during a fast, as traditionally rice is not supposed to be consumed when you are fasting (this is true at least in a Maharashtrian, Brahmin household. I am sure there will be variants of this rule across all of India). But we still continued to call it just that, as the way it tasted and the way it was made was almost like the famous and favorite- sabudana khichadi. So here is another way of making a delicious dish (comes in handy as an easy breakfast) out of leftover rice.
You will need:
3 cups cooked rice (This serves two hearty eaters or three normal eaters)
1 large or 2 medium sized potatoes, boiled, peeled and diced
2-3 green chillies, chopped
1 tsp cumin seeds
1 tbsp oil
2 tbsp roasted peanut powder (You can also roast peanuts and roughly crush them in a pestle and mortar)
salt to taste
1 tsp sugar
Chopped coriander for garnish (optional)
Heat the oil in a nonstick pan. You can also use ghee instead of the oil.
Add the cumin seeds to the oil and let them crackle, next add the chopped chillies and step back as they splatter.
Now add the diced potatoes and saute them for a minute till they become pale yellowish.
Then add the rice, peanut powder, salt and sugar and mix well so that the potatoes and the rice become an even mix. Cover for a minute and let it simmer on a low flame.
Toss again and serve hot, garnishing with coriander.