In a kadai, add 2 tbsps of ghee/vegetable oil and season with mustard and urad dall. Add onions and chillies and fry for a minute till onion gets transparent. Add garlic and ginger paste and fry till the raw smell is gone.
Now add the chopped tomato and capsicums.
To this add coriander powder and salt and close the lid tightly.
Let all the above ingredients simmer for about 10 minutes. Make sure you have closed the lid tightly because the capsicum will get cooked in its own juice. Make sure capsicum does not get overcooked and meshy.
Add the boiled rice, and mix well.
Garnish with coriander leaves and enjoy. This can be served with any raita.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.