Ingredients:
Rice – 1 cup
Beetroot – 1
Chilli powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1 tsp
Capsicum – 1
Tomatoes – 2
Onions – 2
Ginger-garlic paste – 1 tbsp
Green chillies – 2
Curd – 1/2 cup
Mint leaves – few
Coriander leaves – few
Curry leaves – few
Oil – 1 tbsp
Salt to taste
Method:
1. Wash and soak rice for half an hour.
2. In the meantime, heat oil in a kadai. Add mustard seeds and urad dhal.
3. Add finely chopped onion and fry till it turns golden brown.
4. Grind together 4 flakes or garlic and an inch of ginger with a few mint leaves. Add this paste to the onion and fry till the raw smell goes.
5. Add the diced capsicum pieces and fry for a minute.
6. Add all the powders and required amount of salt and fry for a minute.
7. Grind the tomatoes and add the paste to the fried mixture in the pan.
8. Add the diced beetroot pieces and fry for a few minutes.
9. Add in the curd, chopped coriander, curry and remaining mint leaves. Simmer for a few minutes.
10. Drain water from the rice. Add the fried mixture to the rice, add a cup of water and mix well. Cook this mixture in a pressure cooker or rice cooker.
11. Garnish with coriander leaves and fried onions.
12. Serve hot with raitha.
