Tomato Capsicum rice

Tomato Capsicum rice

One more morning rush-hour recipe. Completes in total 10-15 minutes. This along with raita/salad is nice whole-lunch . I don’t use much of garam masala..and this is does not taste really spicy. You can add extra spice if you feel the amount of spice added is low. For best results use ripened tomatoes. The sourness of them is just awesome. Here is the recipe

INGREDIENTS :-

Tomatoes :- ripened (6-7 chopped)

Onions :- 1 large chopped

Capsicum :- 2 large chopped

Ginger-garlic paste :- 2 teaspoons

Pudina leaves :- 1 bunch washed well

Coriander leaves :- a bunch

Green chillies :- 3-4 (adjust)

Salt:- as required

Oil :- 1 tablespoon(I used half a tablespoon)

Curry leaves :- 4-5

Jeera/Cumin seeds :- 2 teaspoons

Mustard :- 2 teaspoons

Rice/Basmati rice :- 4 cups

METHOD :-

1. Make a paste of pudina, half of coriander leaves and green chillies.
2. Take a pressure pan add oil and heat it.
3. Add jeera , mustard and allow them to splutter.
4. Add ginger- garlic paste and fry until raw smell vanishes.
5. Add pudina paste to the pan. Add onions , salt,capsicums and fry them until soft.
6. Add chopped tomato and allow tomatoes to release pulp.
7. Add washed basmati rice and pour water just to cover the rice. Be careful not to pour more than required water.
8. For 1 cup basmati 1 cup water is more than enough. Adjust salt and pressure cook it for 3 whistles.
9. Have it with raita