Haryali Fried Rice with Corn




Yield 4 Servings



Blend the following until smooth. Add water in 1-2 tbsp enough to get the blender going.

2 cups spinach loosely packed

1 cup cilantro, chopped

1 small jalapeno, cut into chunks

3 large cloves of garlic

pinch of salt


  1. Heat a large skillet over medium high heat and add enough oil to coat the bottom of the pan.
  2. Once the oil is hot, add the cumin seeds and let them splutter for a few seconds. Add the serrano/jalapeno and continue to cook. Add the scallions and and cook for an additional 1-2 minutes.
  3. Add the diced onion, and cook until they are softened (about 4-5 minutes). Add the bell peppers and continue to cook until they are soft but still crisp.
  4. Reduce the heat to medium and add corn , dry spices, few spoons of chutney and stir well.
  5. Add the rice and stir well. Add more chutney if necessary. You want the rice to be coated well with the chutney but do not add too much that the rice becomes too wet and liquidy. If it looks too wet, continue to simmer the rice so the liquid evaporates.
  6. Adjust salt to taste, top with more cilantro as a garnish and enjoy hot!

Recipe by The Chutney Life at