Looking for a quick, healthy, and flavorful Indian rice dish? This Vegetable Bath recipe is a perfect way to use up leftover rice or even hot, freshly cooked rice. Made with simple vegetables like potatoes, capsicum, corn, onions, tomatoes, and protein-rich cooked rajma (kidney beans) or any other beans, this dish is wholesome and satisfying. Seasoned with everyday Indian spices like mustard seeds, jeera (cumin), pepper, and tangy tamarind, this one-pot meal delivers big flavor with minimal effort.

This vegetable rice recipe comes together quickly, making it ideal for busy weeknights or packed lunches. You can adjust the spice levels by adding more or fewer green chilies. Cooking the veggies on high heat keeps them crisp and vibrant, but if you prefer them soft, just cover and cook on low flame for a few minutes. The tamarind extract adds a subtle tang that balances the spices beautifully.

Whether you’re trying to reduce food waste with leftover rice or need a quick fix using freshly cooked rice, this Veg Bath is a go-to recipe. It’s vegan, gluten-free, and packed with fiber, vitamins, and plant-based protein.

Serve it hot, garnished with fresh coriander, alongside a bowl of curd, pickle, or simple salad. It’s not just tasty—it’s comforting, nourishing, and easy to make.

Try this easy South Indian-style Veg Bath today and enjoy a satisfying homemade meal in under 30 minutes!

Ingredients:

• 2 cups cooked rice (leftover rice works well)
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds (jeera)
• 1 medium potato, washed and cut into cubes
• 3 tbsp corn
• 1 capsicum, chopped
• 1 tomato, chopped
• 3 tbsp cooked rajma (kidney beans) or any other cooked beans
• 1 large onion, thinly sliced
• 3 green chilies, finely chopped
• ½ tsp pepper powder
• 1 tsp salt or to taste
• Marble-sized tamarind, soaked in water

Method:

1. Heat 2 tablespoons of oil in a pan over medium heat.
2. Add mustard seeds. Once they start popping, add cumin seeds (jeera).
3. Add the chopped potatoes, mix well, and let them cook until lightly browned.
4. Increase the heat to high. Add sliced onions, capsicum, corn, tomatoes, cooked rajma, and chopped green chilies.
5. Sauté the vegetables on high heat until they are slightly crisp. (If you prefer softer vegetables, reduce the heat to low, cover the pan, and cook until tender.)
6. Add pepper powder and tamarind extract. Mix everything well.
7. Now add the cooked rice and salt. Mix thoroughly so that the rice is well coated with the masala and vegetables.
8. Cover the pan and let it cook on low heat for 2 minutes.
9. Turn off the heat and serve hot.