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I usually buy peppers (capsicum) when I am making Indian Chinese and always end up with extra which then are difficult to finish, as nobody at home is very fond of peppers. Given a choice hubby  will want to be make bhajias or bajos as we call them in konkani, every time. This time however for a change, I decided to make masala bhaat with the left over peppers. A really simple rice dish to prepare.

Mixed pepper masala bhaat2

This is what you’ll need

Rice: 1 cup

Mixed peppers (any colour): 2 (thinly sliced)

Mustard seeds: 1tsp

Udad dal: 1/2tsp

Chana dal: 1/2tsp

Cashew nuts: 5 (halved)

Curry leaves: Few

Red chillies: 4

Jaggery: 1tbsp( grated or chopped)

Goda masala: 1tbsp I used the ready made, store bought goda masala powder, but recipes on how to make goda masala at home are available. You can substitute goda masala with vangi bhaat masala or sambhar powder)

Lemon juice: 1tsp

Salt to taste

Oil: 1tbsp

Let’s get cooking

1. Cook the rice with 2 cups of water and keep aside.

2. Heat the oil in a pan and season with mustard seeds, udad dal, chana dal, cashew nuts, curry leaves and broken red chillies. Fry for a minute.

3. Add the sliced peppers and fry for 3 to 4 minutes until they are soft.

4. Mix in the jaggery, along with the goda masala and fry for another 2 minutes.

5. Add the rice, lemon juice, salt and mix well. Cook for another 5 minutes on a low flame, until the masala coats the rice well.

6. Serve hot with raita, pickle and papad.

Mixed pepper masala bhaat

Approximate preparation and cooking time: 40 minutes

Serves: 4

mixed pepper masalabhaat3


Mixed pepper masala bhaat1

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