This Nepalese simplicity is as forgiving as it is intelligent. Translated, it simply means fried rice: The recipe calls for some left-over rice, some fat and some flavouring; that's it! We have used a day-old cooked Kataribhog a slightly aromatic folk rice variety of West Bengal, but you can use any rice that you have: fluffy Tulaipanji, bold Gheus, or superbly aromatic Karpurkanti; You cannot really go wrong.
Our Bhuteko Bhaat has been paired with kinema ko acar and rongpu takeng.
For 2-3 servings
- 2 cups leftover cooked kataribhog
- 2 tbsps Kalimpong ghee (you can use mustard oil, as well, or any fat that is naturally flavourful and aromatic; plain vegetable or olive oil won't make the cut)
- Salt and pepper, as needed
- A pinch of fenugreek seeds
- 1/2 cup Spring onions, cut into 1/2inch long stalks
- 1/2 cup vegetables (cubed carrots, cubed bell peppers, shelled peas; throw in any vegetable, cut into small cubes, that you fancy)
- 1/2inch ginger, grated
Method
- Heat a wok or a frying pan. Add the ghee/oil/fat to it.
- Once the ghee is nice and hot, after about 15-20 seconds, throw in the fenugreek seeds and move them around for a second.
- Add the cubed/diced/shelled vegetables. Stir them around in the pan till nicely browned, around 45 seconds-1 minute.
- Once the vegetables are cooked, add the grated ginger. Give a quick stir.
- Add the leftover cooked rice and adjust seasoning. Stir around for around 30-40 seconds.
- Serve warm with or without sides.