Spicy Rice

This is a versatile recipe from The Ayurvedic Cookbook. Variations: You may add one large chopped shallot and 2 shredded carrots instead of the potato , use 2 large diced potatoes; following the recipe, but skipping the rice or simply follow the original recipe! All are yummy! Curry and mustard seeds are warming spices for grounding and smooth metabolic functions.

Ingredients:

• 1 1/2 cup cooked basmati rice
• 1 medium potato, diced
• 1/2 chopped fresh jalepeno
• 2 tablespoons oil ( I used safflower oil)
• 1/2 teaspoons black mustard seeds
• 3 tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon Madras Curry Powder (blog: 4/15/13) or store bought
• 1 teaspoon fresh chopped ginger
• garnish of chopped cilantro
• 6 ounce container plain greek yogurt

Directions:

Heat the oil in a non-stick frying pan over medium high heat and add the mustard seeds. When mustard seeds pop; add the potatoes or carrots and shallots, depending on what variation you select. Add the water and cook until potatoes or vegetables are tender. About 7-10 minutes. Stir occasionally to keep from sticking. If you chose rice variation; add at this time. Add salt, curry powder, ginger and cilantro. Mix well and remove from the heat. Mix in plain yogurt