Capsicum (Bell Pepper) Rice

If you like rice in anything but its plain form, but crave for something other than the regular pulao or fried rice, then this is a refreshing change. I got this recipe from my aunt. She gave me the recipe for Eggplant rice (Vaangibhat) which is a popular dish in Karnataka. So, she originally asked me to use Eggplant (Brinjals/Baingan, Long green variety). But she also suggested that I could try using bell peppers, which I did - And, boy, was it yumm!

Ingredients

1/2 Green Bell Pepper (Capsicum) - Julienned
1/2 Yellow Onion - Finely Chopped
3/4 Tomato - Finely Chopped
1/2 cup - Coconut (I normally use frozen coconut flakes)
1/2 tsp - Mustard seeds
1 tbsp - Corriander (Dhania) seeds (You can use powder too)
1 tbsp - Split Chickpeas (Chana dal/ Split Bengal gram dal)
4 Red Chillies
1 sprig Cilantro
4-5 Curry leaves (Kadi patta)
1 cup - Cooked Rice
1/2 tsp - Turmeric powder
Asafoetida (Hing) Powder
Oil
And, of course, some salt to taste!!

Method
- On a large plate, spread out the cooked rice and allow to cool
- In a wok or saucepan, heat some oil and add coconut, split chickpeas and corrainder seeds and fry for about 2 minutes on a medium-high flame. Reduce the flame to medium if you need to, because the way each vessel heats differs
- Now add the red chillies and a pinch of hing and fry for another minute
- Turn off the flame and set aside to cool
- Once the fried mixture is cool, grind it into a coarse paste (using minimum water) in the mixer/blender. If you can grind it dry that would work out very well to. I normally add some water since my blender does not provide for dry grinding of ingredients
- In another large vessel, heat some oil and add mustard seeds
- Once they splutter, add onions and fry until they turn translucent
- Now toss in the tomatoes and fry further until they soften
- Add the julinned bell peppers and fry
- Throw in a dash of turmeric for some colour
- Fry until the peppers cook
- Now, add the ground paste/powder and stir
- Toss the cooked rice into this mixuture and add salt
- Blend and stir on a low flame
- Cover and cook for about 3-4 minutes

Serving Suggestion
Garnish with finely chopped cilantro and serve hot with either yogurt or chutney.

SERVES 2