Doddipatre Anna (Indian Borage Rice)

# of servings:  4
Preparation Time:  10 mins	Cook Time:  20 mins

The taste and benefits of doddipatre leaves and ajwain seeds are tremendous!  A medicinal plant that is great to alleviate cough and cold, digestive issues, acidity, etc.,  Indian Borage grew in backyards of homes in villages and hence the local name. This rice needs nothing much as the leaves bring their own distinct and unique flavor! 

Ingredients:

• Rice - 2 cups
• Chopped Indian Borage leaves (Doddipatre, Doddapatre, Peddapatra, Karpooravalli, Ajwani) -  2 cups
• Mustard seeds - 1 tsp
• Urad daal - 1.5 tsp
• Channa daal - 1.5 tsp
• Green chili paste - 1 tsp
• Ajwain (Ajowan caraway) seeds - 1.5 tsp
• Salt
• Coconut 

Method:

• Wash and drain the rice
• Add 4 cups of water (1:2 ratio) to the rice, along with salt and 2 tsp of oil
• Pressure cook ('Pressure' mode for 3 mins. in IP)
• Wash and chop the doddipatre leaves into small pieces and set aside
• In another vessel, take 2 tbsp of oil and heat ('Saute' mode in IP)
• Season with mustard seeds, urad daal, channa daal
• Scoop these out and set aside
• In the same oil, add the ajwain seeds and green chili paste
• When the raw smell is gone, add the chopped doddipatre leaves and saute
• Add a little salt and saute till the watery texture has gone and the leaves start to release oil
• Turn off the heat
• When rice is cooked, spread it out in a bigger tray/vessel and allow it to cool down a little (at least 10 mins).  Be sure to give this time or the rice will become a mushy lump 
• Add the fried daals, cooked doddipatre leaves and raw grated coconut onto the rice
• Gently toss them all with the hand to mix well, making sure that there are no white spots in the rice
• Serve when mixed evenly! 

Tips and Tricks:

• Adding salt while cooking the rice ensures even distribution of salt
• Adding salt and oil while cooking ensures separate grains of rice rather than mushy rice
• The ajwain leaves will release a lot of moisture, to begin with, but they cook in the same moisture and don't need additional water to be added
• Ajwain leaves and seeds have their own unique taste.  Additional flavors like lemon or coriander/curry leaves are not needed

Pictures: 

Final Outcome: