- 6 strips of bacon
- 6-10 fresh curry leavs
- 1 tsp brown/black mustard seeds
- 1 cup thinly sliced red onion
- 2 jumbo carrots, julienned
- 2 cups shredded green cabbage
- 4 cups cooked basmati rice
- 1 tsp turmeric
- 1-3 tsp red chili powder
- ¼ bunch mint, chiffonade or roughly chopped
- ¼ bunch basil, chiffonade or roughly chopped
- ¼ bunch cilantro, chiffonade or roughly chopped
- Salt to taste
Stack 3 strips of bacon at a time, on top of each other and cut in half and then cut each lengthwise. Cut bacon strips into a small dice. Place bacon bits in a small saucepan with ¼ cup water. Place on medium heat, and keep a constant eye on the bacon. It can cook very quickly once the water is absorbed. As bacon begins to brown lower heat and stir to cook evenly. Remove from heat when bacon bits are evenly browned. Using a fine strainer or mesh sieve separate the bacon from the bacon fat. Set both aside.
Heat ¼ cup of bacon fat in a nonstick skillet or cast iron pan with red onion, curry leaves and mustard seeds. As soon as the mustard seeds start to pop add carrots and cabbage. Season with salt and saute until vegetables start to slightly soften and brown. Add cooked bacon and stir well.
Add rice, turmeric and red chili powder to the pan and stir to fully incorporate the spices and vegetables with the rice. Season with salt to taste. Saute to slightly crisp up rice on the bottom of the pan, then scrap to release. Serve topped with the trio of herbs!!
(Preeti Mistry uses DiasporaCo spices.)