Then add grated ginger, garlic and chilli flakes when it turns very slight brown. Add the capsicums and saute, do not over cook it.

Add the boiled rice and salt. Mix until everything blends well.

Garnish with coriander and serve hot with raita or gravy. Dishes from My Kitchen RELATED RECIPES Meen moilee with rice Sprouts rice Fish fried rice with veggies Pulikachal Crispy Puffed Rice Snack Ingredients: 1 cup - basmati rice, cooked Red, yellow, green and orange capsicum - each 1/2 chopped in cubes 2 pods - garlic (grate it in grater) 1/2 inch - ginger, grated 2 tsp - cumin 1 tsp - red chilli flakes or chilli powder Coriander for garnishing Oil and salt (less)

Then add grated ginger, garlic and chilli flakes when it turns very slight brown. Add the capsicums and saute, do not over cook it.

Add the boiled rice and salt. Mix until everything blends well.

Garnish with coriander and serve hot with raita or gravy. Dishes from My Kitchen RELATED RECIPES Meen moilee with rice Sprouts rice Fish fried rice with veggies Pulikachal Crispy Puffed Rice Snack Ingredients: 1 cup - basmati rice, cooked Red, yellow, green and orange capsicum - each 1/2 chopped in cubes 2 pods - garlic (grate it in grater) 1/2 inch - ginger, grated 2 tsp - cumin 1 tsp - red chilli flakes or chilli powder Coriander for garnishing Oil and salt (less)

Then add grated ginger, garlic and chilli flakes when it turns very slight brown. Add the capsicums and saute, do not over cook it.

Add the boiled rice and salt. Mix until everything blends well.

Garnish with coriander and serve hot with raita or gravy. Dishes from My Kitchen RELATED RECIPES Paneer fried rice Microwave aval payasam Zesty mango rice Saffron pulao with raw mango Instant Rice Kheer Ingredients: 1 cup - basmati rice, cooked Red, yellow, green and orange capsicum - each 1/2 chopped in cubes 2 pods - garlic (grate it in grater) 1/2 inch - ginger, grated 2 tsp - cumin 1 tsp - red chilli flakes or chilli powder Coriander for garnishing Oil and salt (less)

Heat 2 tbsp. oil in a pan and fry sesame seeds.

Add the onions. When it changes colour, add coconut and fry again.

Blend with the powdered spices, jaggery, groundnut powder, tamarind pulp and salt to a fine paste, adding water. Stuff each brinjal with 1 tbsp.

of this mixture, setting aside the rest for later use. Temper the mustard seeds, curry leaves, asafoetida and turmeric powder in the remaining oil.

Add the stuffed brinjals. Cook for 5 mins.

Add remaining masala paste and water, and cook until gravy thickens. Serve hot, garnished with coriander leaves.

RELATED RECIPES Bharleli Bhendi Bharleli Bhendi Bharleli Bhendi (Stuffed Lady's Finger) Bharleli Mirchi (Capsicums Stuffed with Spiced Besan) Ingredients: 400 gms small brinjals 4 tbsp oil 1 tsp sesame seeds 100 gms onions, chopped 100 gms grated coconut 1 tsp chilli powder 1 tsp kala goda masala (readily available) 20 gms jaggery, grated 1 tbsp groundnut powder 20 ml tamarind pulp Salt to taste 1/2 tsp mustard seeds 6 curry leaves 1/2 tsp asafoetida 1 cup water 2 tbsp chopped coriander leaves (less)

Heat 2 tbsp. oil in a pan and fry sesame seeds.

Add the onions. When it changes colour, add coconut and fry again.

Blend with the powdered spices, jaggery, groundnut powder, tamarind pulp and salt to a fine paste, adding water. Stuff each brinjal with 1 tbsp.

of this mixture, setting aside the rest for later use. Temper the mustard seeds, curry leaves, asafoetida and turmeric powder in the remaining oil.

Add the stuffed brinjals. Cook for 5 mins.

Add remaining masala paste and water, and cook until gravy thickens. Serve hot, garnished with coriander leaves.

RELATED RECIPES Bharleli Bhendi Bharleli Bhendi Bharleli Bhendi (Stuffed Lady's Finger) Bharleli Mirchi (Capsicums Stuffed with Spiced Besan) Ingredients: 400 gms small brinjals 4 tbsp oil 1 tsp sesame seeds 100 gms onions, chopped 100 gms grated coconut 1 tsp chilli powder 1 tsp kala goda masala (readily available) 20 gms jaggery, grated 1 tbsp groundnut powder 20 ml tamarind pulp Salt to taste 1/2 tsp mustard seeds 6 curry leaves 1/2 tsp asafoetida 1 cup water 2 tbsp chopped coriander leaves (less)

net under you name. Deadline : Contest Will End after 200 entries (less)

net under you name. Deadline : Contest Will End after 200 entries (less)

Take a spoon of oil in a pan and season mustard and curry leaves. Now add the ground paste and fry for a few mins till the raw smell leaves.

Once done add the cooked pea along with lemon extract and saute well. Garnish with finely chopped coriander leaves.

Pigeon pea sundal is ready to eat. Serve it hot.

You can have it just like that or with curd rice. Recipe courtesy: 4th sense cooking Click here for more sundal recipes | snacks recipes RELATED RECIPES Kambu adai Quick Peas Pulao Peanut butter raisin cheesecake Pea pie Cauliflower Peas Kurma Ingredients: 1 cup - pigeon pea (thuvar dal bean) 1 tbsp - coconut 1 - onion 2 pods - garlic 1/2 inch piece - ginger 2 - green chillies Turmeric powder, a pinch Asafoetida - a pinch 1 tsp - lemon Salt for taste Coriander leaves Curry leaves (less)