OR Talela Bhat (Koli) has criminal properties of causing hyperacidity. Yet as a young girl I loved it. At the time I could even have it for breakfast. Mom would say you puke so much after having it yet you won't give it a miss. Yes I loved it that much!
The Phodnicha bhaat is made in many different ways. It has its cousins among South Indian Lemon rice and some what complex Puliogare. But this one is my Mom's recipe. This is always made with leftover rice from the previous night. The garlic makes sure that the bio blooms are destroyed and the rice is safe for consumption besides making it yummy. I am not a big fan of strong garlicky flavors but I like it in this rice.
1 bowl cooked rice
4-5 pods garlic mashed
1/4 teaspoon mustard
1/8 teaspoon turmeric
2 teaspoon oil
salt to taste
In a wok heat the oil. Splutter the mustard seeds. Fry the mashed garlic. Mix in the turmeric, cooked rice and salt. Cover and cook for 5 mins.
Enjoy it for breakfast thats the right time for it.
With such a simple recipe I must tell you the joys are really simple.