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BAGALA BAATH RECIPE

• Clean, wash and boil rice and slightly overcook it. Drain well and cool. When it reaches room temperature, mix in the milk, asafoetida and salt to taste.
  
  
• Wash and chop green chillies and ginger finely. Peel and deseed cucumber. Grate, mix in a little salt and keep aside.
  
  
• Peel and grate the carrot and mango and keep separately. Slice the grapes into two and keep.
  
  
• Heat oil in a small pan and temper with mustard seeds, asafoetida, red chilli and curry leaves. Add the ginger and green chillies, stir well and add to the prepared rice.
  
  
• Add the yogurt, cream and the grapes. Mix well and chill in the refrigerator.
  
  
• Squeeze out excess water from the cucumber. Garnish the rice with the grated cucumber, carrot and mango and serve.