Capsicum & Eggplant Rice

Rice is a staple food of South Indians, everyone at home can have pastas everyday, but for me rice is important  and i'll love to have atleast once for a day. Sometimes i make pastas to others and keep a bowl of rice aside for me to have just with curd and pickle, yes i like rice that much. Today's recipe is a delicious, flavourful one pot meal i quickly prepared for packing my H's lunch box few days back. This rice is an easy breezy,quick dish if you have cooked leftover rice at home.Finely chopped eggplants and green capsicum makes this rice more flavourful and delicious.

Name it as masala rice or pulao, this rice can be enjoyed thoroughly just with a simple potato fry or a hard boiled egg to enjoy either for your lunch or for your dinner. I chosed cooking with capsicum as the main ingredient, an interesting theme for this week's blogging marathon.Obviously this rice is my third post for this week's blogging marathon. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34.

2cups Basmati Rice (cooked)
1no Eggplant (medium & chopped)
1no Bellpepper (chopped)
1no Onion (chopped)
2nos Tomatoes (chopped)
1tsp Red chilly powder
1tsp Biryani masala powder
1tsp Garam masala powder
1/2tsp Cumin powder
2nos Bay leaves & cloves
1inch Cinnamon stick
Few chopped coriander leaves
Salt
Oil

Heat enough oil, fry the bay leaves, cloves and cinnamon stick until they turns brown.

Add the chopped onions,chopped tomatoes,cook until the onions turns transculent,tomatoes turns mushy.

Add the chopped eggplants, saute for few minutes, finally add the red chilly powder,biryani masala powder,garam masala powder,cumin powder,salt and saute until the eggplants gets well cooked.

Now add the bellpepper, cook for few minutes, since i want to keep the crunchiness of the bellpepper i didnt cooked for a long.

Now add the cooked rice to the veggies,toss gently until everything gets well mixed.

Finally add the chopped coriander leaves.

Serve hot with any sort of your favourite side dish.