Vegetable Rice Bowl with 6 min Egg by chef Kavan Kuttappa

 Vegetable Rice Bowl with 6 min Egg by chef Kavan Kuttappa

Want something filling and wholesome? Chef Kavan Kuttappa, Head of Culinary at The Permit Room and Toit, teaches you how to make this simple upcycled rice bowl, which can be cooked with easily available pantry ingredients for a complete meal. 

Ingredients

Garlic Rice

- Cooked Rice (from a previous meal also works) - 1 cup
- Garlic cloves - 5ea
- Oil - 1Tbsp
- Salt and Pepper - to taste.
- Coriander leaves (chopped) - 1tsp

Spinach Dal (Massoppu)

- Spinach (cleaned) - 250g (Or can use any green/mixed greens)
- Toor Dal (cooked) - 1cup
- Garlic - 6 cloves
- Tomato (sliced) - 1ea
- Onion (sliced) - 1ea
- Green chilly - 3ea
- Red chilly dry - 2 ea
- Mustard - 1/2 tsp
- Oil - 1tsp

Sliced Potato 

- Potato - 1ea
- Red chilly powder - 1/2 tsp
- Turmeric powder - 2 pinch
- Salt - to taste
- Mustard - 1 pinch
- Curry leaves - 4-5ea
- Oil - 1Tbsp

Fried Okra 

- Okra (sliced) - 5-6 
- Gram flour - 3tsp
- Jeera powder - 1/4 tsp
- Turmeric powder - 1pinch
- Chili powder - 1/4 tsp
- Salt - to taste
- Ghee - 2 Tbsp

Mango Pickle Dip

- Mango pickle - 2Tsp
- Set curd - 2Tbsp

6-Minute Egg: Set a pot of water to boil with a tsp of salt. Also set a small vessel with some water and ice. Add the egg slowly into the boiling water. Stir lightly for two minutes. Cook the egg for 5:30 - 6:00 minutes, based on preference. Shock by adding the cooked egg into the chilled water. 

Method

Rice: Saute the garlic in the oil till slightly brown, add the rice into the pan at high flame. Do not stir for two minutes. This will slightly brown the Rice. Season with salt and pepper and finish with chopped coriander.

Spinach Dal: Add all the ingredients except dried red chili and mustard seeds into a pressure cooker with 1/2 a cup of water, and cook for one whistle. Once cooked, slightly mash with the back of a spoon. Temper this mixture with dried red chilli and mustard, and reserve. 

Sliced potato: Wash the potato thoroughly and cut into thin slices with skin on. Marinate with all the spices. Heat the oil in a pan and cook the potatoes in a single layer till slightly brown and crispy. Blot on tissue paper and reserve.

Fried Okra: Marinate the sliced okra in the mentioned spices and fry in a shallow pan with some ghee (You can use a mixture of ghee and oil as well). Fry on both sides till crispy and reserve.

Mango pickle dip: Blend the two ingredients in a small mixer jar until combined. 

Assembly: Arrange all the elements in a bowl or plate. Enjoy!