1 yellow capsicum (bell pepper)
1 red capsicum
1 green capsicum
1 cups basmati/sona masoori/jeera samba rice)
1/2 tsp turmeric powder
1 tsp Vangi Bhaath powder (available in Indian stores)
1 tsp salt (more or less depending on individual taste)
2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp asafoetida powder
1/2 cup finely chopped cilantro
1/2 tbsp chopped cashews
1 tbsp Spanish peanuts (or roasted peanuts)
Cook rice with enough water so the end result is separated but fluffy rice. I use 1:1.5 proportion of rice and water. When done, cool in a large plate.
Slice the capsicum into thin strips. Choose large bellpeppers.
In a pan, warm oil (stove setting medium heat,) add mustard seeds and when they splutter, add the cumin seeds. Toss in the sliced capsicum, add the asafoetida, turmeric, vangi bhaath powder and salt. Saute well and lower the flame and allow the bellpeppers to cook but keep turning them so they dont turn soggy. The bellpepper should be almost crisp.
Once the bellpeppers are done, add the cooled rice and mix well. Garnish with cashews, peanuts and cilantro leaves. Serve hot with raita and papad.
