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2.5 cups - long grain basmati
1 large onion, finely chopped
1 hot chilli pepper, finely chopped
1 cup - tomato, peeled and chopped
3 tbsp -
1/4 tsp - black pepper
1 red capsicum, diced
1 small eggplant, diced
1.5 tsp - cumin powder
1/2 tsp - ground
1 tbsp - ghee/oil
4 cups - water
1/2 cup - green marrow, diced
1/2 cup - yellow marrow, diced
Salt to taste
How to Make Kapsa rice
Clean and rinse rice, leave to soak in cold water for half an hour. Drain.
Meanwhile, heat oil in a pan and fry the onion and garlic until translucent.
Stir in the finely chopped chilli pepper and stir fry for a further min.
Add the spices, bay leaves, salt and pepper and continue to fry for a minute. Now add all the vegetables and fry for a minute.
Stir in the chopped tomatoes and tomato paste.
Reduce to a very low heat and simmer for 5 mins.
Add the water and drained rice and bring to a boil.
Reduce to a very low heat, cover the pan and simmer for 20 mins. Serve hot.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.