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Author Notes: A comforting, tangy & spicy rice dish that takes inspiration from South Indian flavors —Shuchi
- 2 cups cooked brown rice
- 1 small onion, sliced lengthwise
- 4 plum tomatoes, diced
- 1 cup mixed peppers, diced
- 2 dried chilies
- 6 curry leaves
- 2 cloves of garlic, crushed
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon cumin powder
- 1/2 teaspoon mustard seeds
- 1 tablespoon corainder powder
- 1/2 teaspoon garam masala [or 1 tsp curry powder]
- 1/2 teaspoon turmeric powder
- 1 tablespoon tomato paste
- 4 tablespoons light olive oil
- 1/4 bunch mint leaves, roughly chopped
- Salt to taste
- 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.