Author Notes
A comforting, tangy & spicy rice dish that takes inspiration from South Indian flavors —Shuchi
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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
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Heat oil in a pan.
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Add mustard seeds, dried chilies, curry leaves, garlic and ginger and cook till the seeds begin to splutter.
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Add onions and cook for another few minutes till they turn translucent.
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Add the tomatoes, green pepper and all the dry spices. Turn flame to medium-low, cover and cook till the tomatoes are tender.
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Uncover and add the tomato paste along with ½ cup water. Cook till the mixture begins to simmer.
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Add the rice & mint leaves. Mix well, adjust seasoning and cook for a few minutes till the rice has absorbed any excess liquid.
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Serve hot with a dash of yogurt and crispy poppadams.
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