7 green chillies - slit into halves lengthwise (can moderate number of chillies as per your taste)
1 tbsp- garlic paste
1 tbsp- ginger paste
1 red capsicum - cut into thin long strips
1 green capsicum - cut into thin long strips
1 yellow capsicum - cut into thin long strips
1 tbsp -coriander powder
1 cup - coriander leaves
2 tbsp -Ghee / vegetable oil
salt to taste
How to Make Colourful Capsicum Rice
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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.