Producer: Priyanka Das Editor: Sujata Singh
1 cup boiled sweet corn kernels 3/4 cup spinach puree 3 cups cooked long grain rice 2 tbsp oil 4 black peppercorns 1 stick cinnamon 2 cloves 2 cardamoms 2 tbsp finely chopped garlic 1/2 tbsp finely chopped green chillies 1 cup sliced onions 1/2 cup finely chopped tomatoes Salt to taste
Peel and grate the lauki and squeeze out the water from it.
Add the peppercorns, cinnamon, cloves, cardamom, garlic and green chillies. Sauté on a medium flame for few seconds.
Add the onions and cook on medium flame for 2 minutes.
Then, add tomatoes and cook on medium flame of a minute.
Next, add the spinach puree, corns and cook on medium flame for 2 minutes, while stirring occasionally.
Finally, add the salt and rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.