Kidney Beans, Eggplant and Bell pepper Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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  • 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

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