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Kidney Beans, Eggplant and Bell pepper Rice Recipe

Kidney Beans, Eggplant and Bell pepper Rice is a popular Indian Main
Author :
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 2 cups - Basmati Rice (cooked)
  • 1 cup - Kidney beans (cooked)
  • 1 - Eggplant (medium, chopped)
  • 1 - Bell pepper (chopped)
  • 1 - Onion (chopped)
  • 2 - Tomatoes (chopped)
  • 1 tsp - Red Chilli powder
  • 1 tsp - Garam Masala powder
  • 1/2 tsp - Cumin powder
  • 2 tsp - Bay Leaves and Cloves
  • 1 inch - Cinnamon stick
  • A few Curry leaves
  • Salt
  • Oil
  • How to Make Kidney Beans, Eggplant and Bell pepper Rice:

    1. Heat enough oil, and saute the bay leaves, cloves, curry leaves and cinnamon stick until they turn brown.
    2. Add the chopped onions and tomatoes, and cook until the onions turn translucent and tomatoes become mushy.
    3. Add the chopped eggplants, chopped bell peppers and cooked rajma, and saute for a few minutes.
    4. Add the red chilli powder, garam masala powder, cumin powder, salt and saute until the vegetables are well cooked or until the oil separates.
    5. Add the cooked rice, toss gently until everything is well mixed.
    6. Serve hot with your favourite side dish.
    7. Recipe courtesy: Priya Easy N Tasty Recipes


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