Capsicum/Green Bell Pepper Fried Rice and a Lunch Box Story
Prep time
Cook time
Total time
A quick vegetable rice full of flavor and perfect for lunch boxes or a lunch with some side.
Author: Ash
Serves: 4
Ingredients
- 1 large red onion
- 3 tomatoes
- 3 large or 4 medium capsicum/green bell pepper
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp urad daal or white split moong daal
- 10 curry leaves
- 3 cloves
- 1 tbsp red chili powder plain(accordingly..more or less according to your spice level)
- ⅓ tsp turmeric powder
- 1 tsp salt
- chopped cilantro/coriander for garnish
- 10-12 toasted cashews for garnish
- Cooked white plain rice to mix in with the capsicum masala
Instructions
- In a large kadahi/pan add oil and heat it up. When you see the oil get hot, add the mustard seeds, cumin, urad daal and curry leaves. it will pop and spit out, so be cautious. When you see the sounds calm down, add the chopped onion.
- Fry the onion for a minute. Add red chilli powder, lower the heat and fry for 30 seconds and add the chopped tomatoes. Add the salt, turmeric powder and saute it. Let it cook down for 2-3 minutes on low-medium flame.
- Then add the chopped capsicum/bell pepper and mix in. Now let it cook uncovered. Cook for about 5 minutes. DO NOT ADD ANY WATER. Keep stirring, so it doesn't scorch the bottom. It will take about 5-7 minutes to cook and the mixture will be dry. If the mixture is not dry yet, increase the flame, and keep stirring. Let the mixture completely dry out.
- Turn off the heat and add some toasted cashews and chopped cilantro.
- Mix it with warm rice and serve with papad.
Notes
The rice that you mix with should almost come to room temperature and should not be too mushy.
You can add peas in the mix too.
The masala has to be slightly and tad bit saltier so when you mix it with rice, it is perfect.
This mix stays good in the refrigerator for up to 3 days.
You can add some coconut to the capsicum masala, if you do, sending them in a lunch box in a humid climate is not good because the coconut tends to get funky smelling.
You can add peas in the mix too.
The masala has to be slightly and tad bit saltier so when you mix it with rice, it is perfect.
This mix stays good in the refrigerator for up to 3 days.
You can add some coconut to the capsicum masala, if you do, sending them in a lunch box in a humid climate is not good because the coconut tends to get funky smelling.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2016/06/08/capsicumgreen-bell-pepperrice/