Author Notes: A comforting, tangy & spicy rice dish that takes inspiration from South Indian flavors —Shuchi
Serves: 4
Ingredients
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2
cups cooked brown rice
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1
small onion, sliced lengthwise
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4
plum tomatoes, diced
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1
cup mixed peppers, diced
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2
dried chilies
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6
curry leaves
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2
cloves of garlic, crushed
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1
teaspoon fresh ginger, grated
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1/2
teaspoon cumin powder
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1/2
teaspoon mustard seeds
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1
tablespoon corainder powder
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1/2
teaspoon garam masala [or 1 tsp curry powder]
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1/2
teaspoon turmeric powder
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1
tablespoon tomato paste
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4
tablespoons light olive oil
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1/4
bunch mint leaves, roughly chopped
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Salt to taste
Directions
- Heat oil in a pan.
- Add mustard seeds, dried chilies, curry leaves, garlic and ginger and cook till the seeds begin to splutter.
- Add onions and cook for another few minutes till they turn translucent.
- Add the tomatoes, green pepper and all the dry spices. Turn flame to medium-low, cover and cook till the tomatoes are tender.
- Uncover and add the tomato paste along with ½ cup water. Cook till the mixture begins to simmer.
- Add the rice & mint leaves. Mix well, adjust seasoning and cook for a few minutes till the rice has absorbed any excess liquid.
- Serve hot with a dash of yogurt and crispy poppadams.
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