05/09/2010 1 Comment
Rice – 30 gm
Butter – 15 gms
Ladies fingers – 55 gm
Celery – 15 gm
Tomatoes – 340 gm
Onion – 55 gm
Capsicum – 30 gm
Ladies fingers – 50 gm
Parsley – 2 sprigs
Pepper – a pinch
Salt – to taste
Vegetable stock (or) Meat stock – 720 ml
Heat half butter. Fry rice to a golden brown. Add stock.
Bring to boil. Chop celery, capsicum ( with seeds removed and washed thoroughly) and onion.
Blanch and mash tomatoes. Slice ladies’ fingers into roundels.
Heat remaining butter. Fry celery, capsicum and onion.
Add tomatoes and bring to a boil.
Pour into rice and salt. Simmer covered, till rice is tender.
Add ladies’ fingers and simmer for 15 minutes more.
Serve hot, sprinkled with parsley.