This is a 15 minute recipe, if you have the vangi baath masala (spice powder) ready.
Basically, cook the rice. Chop and saute the green peppers. Mix them up together in a bowl with the masala powder, and temper. Done!
2tbspvaangi bath masala powderhttp://rasaala.com/vangibath-masala-powder/
2tbspmild tasting olive oil/avocado/any oil
2tbsppeanuts or cashew nuts
1tspchana dal/urad dal
1 tbsplime/lemon juiceoptional
Chop whatever vegetable you're using into even, bite sized pieces.
Cook the rice, and spread it on a plate/wide bowl, drizzle a tsp of oil, and cool
Saute the vegetable in a tbsp of oil, and enough salt for the vegetable
Turn the heat off, and add the rice, the vangibath powder, salt for the rice, and mix well, without mashing the rice. Place the hing and some turmeric powder in the middle of the mixed rice.
Heat oil in a small kadai for tempering. When hot, add mustard seeds, let them pop, urad and chana dal, and cashew/peanuts.
Pour the tempering on the hing/turmeric and gently mix.
Optional: Squeeze lime/lemon juice for added flavor. Adjust salt and spice powder if needed.
Enjoy with chips/raita/papads.
Find the recipe for masala powder/vaangi baath masala here
This recipe is originally made with eggplant. Can also be made with cauliflower, cabbage, potatoes, and a combination. The trick is to cook the vegetables to an al dente texture - not too soft, with a bite.
A splash of lime/lemon juice may be added at the end to enhance the flavors!