Mixed Veggy Bhath

Recipe by Rajeswari Venkatesh Babu of

Ingredients vegetarian 2 servings

  • 1 cup Rice
  • ¼ cup Green Gram (whole)
  • 1 tsp Cumin Seeds
  • 2 nos. Onion, medium
  • 1 no. Ginger, inch
  • 5 nos. Garlic, flakes
  • 5 nos. Green Chilies
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 2 tsps. Coriander powder
  • 1 tsp All spice powder
  • 3 tsps. Salt
  • 2 tbsps. Vegetable Oil
  • 2 nos. Potato
  • 1 no. Carrot
  • 100 gms. Eggplant
  • 100 gms. Cauliflower
  • ½ cup Soya nuggets


  1. Chop finely onions, ginger and garlic. Cut green chillies length wise.
  2. Peel and cut potato into medium cubes. Cut carrot cauliflower and brinjal in medium size.
  3. Soak soya chunks in warm water for 5 minutes.
  4. Heat oil and add jeera.
  5. After it splutters add chopped onions, ginger,garlic & Green chillies. Saute for 2 minutes.
  6. Add red chilly powder, turmeric powder, Coriander powder, garam masala and salt and mix.
  7. You may add a little water if the masala starts sticking to the sides.
  8. Now add the remaining chopped vegetables and soya chunks and mix well.
  9. Now mix the rice and moong dal and wash. Add it to the masala veggy mix.
  10. You can transfer the whole lot to a pressure cooker, add water and close.
  11. Put off gas after 3 whistles.
  12. Open and mix well once again. You may garnish with coriander leaves if you wish to.
  13. Raita makes the best accompaniment to this rice.


bharat patel

a photograph of any preparation would definately help us to feel its frangrance.