Capsicum Bhaat

Capsicum bhaat is sort of a forgot dish in my kitchen! It has been ages since i last made it. This past week end, when we visited my brother-in-law and co-sister, we were treated with dish along with other goodies. My co-sister has dished up quite a few treats despite her tight schedule! Good food should always be appreciated and of course what better time than thanksgiving weekend? After coming back, i got some capsicum and bingo, this is what we packed for lunch yesterday... The blue box is my honey's and the pink one.. mine. (though i hate to type cast pink as a feminine color!)



Rice 3/4 cup
Water 1.5 cups
Capsicum 3/4 lb diced
Onion 1 big diced
Tomato 1 big diced
Oil 2 tbsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Hing
Curry leaves 4-5
Chilly powder 1 tsp (or so..)
Cloves 2-3
Garlic 1 clove
Coriander a handful

Method:

• Wash rice in plenty of water, draining and changing water several times.
• Combine washed rice and 1.5 cups of water cook till done. I use a pressure cooker to cook rice. When cool enough to handle, spread the cooked rice on a plate and cool.
• Heat oil in a pan. Drop the mustard and jeera. Once the spluttering stops add the curry leaves and hing.
  
• Now combine chopped onions and crushed garlic and cook for a few more minutes till the onions are golden.
• Add the tomatoes, chilly powder, crushed cloves and cook till oil separates about 6-8 minutes
• Combine diced capsicum.( Sprinkle some water if required) cook covered for about 10 minutes till the capsicum is tender but still has a crisp bite to it.
• Finish with fresh coriander. Mix the rice gently into the spiced capsicum mixture.
• Serve hot or at room temperature. This is a great dish to pack for lunch.