Masala Rice Capsicum Cups/Masala Rice Capsicum Cups

Supplies

  • 2 tbsp ghee
  • 2 tsp mustard
  • 2 tsp cumin
  • 1 tsp saunf
  • Few curry leaves
  • 1 tsp ginger garlic paste
  • 2 green chillies
  • 1 cup onion
  • 1 cup tomato
  • 1/cup carrot
  • 4 tbsp peas/matar
  • 6 beans (chopped)
  • 1 cup capsicum
  • ½ tsp turmeric
  • 1 ⅕ tsp Kashmiri red chilli powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 4 cup cooked rice
  • 2 tsp salt
  • 4 tbsp coriander
  • Capsicum Cups
  • 4 to 5 whole capsicums
  • 4 eggs
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp chilli powder

Steps

  1. In a large kadai, heat ghee and add mustard, cumin, saunf, pinch asafoetida and few curry leaves.
  2. Now add ginger garlic paste, green chilli and onions. Saute well.
  3. Add tomato and saute till tomatoes turn soft & mushy.
  4. Further, add chopped vegetables and cook for 5 minutes.
  5. Now add turmeric, red chilli powder, coriander powder and garam masala.
  6. Saute until the spices start to release oil.
  7. Add cooked rice and salt to it.
  8. Mix gently without breaking rice grains.
  9. Cover and simmer for 4 minutes.
  10. Finally, add coriander leaves and keep them aside.
  11. Cut the head of the capsicum and make a hollow cup.
  12. Fill these cups with rice and crack one whole egg on each.
  13. Season the egg with salt, pepper and chilli powder.
  14. Add these cups to an oven and cook till the eggs are soft and fluffy.
  15. Serve it hot with boondi raita or papad.