Fry 1 tsp of mustard seeds, 1 tsp of cumin seeds, 2 pieces of dry red chilies (torn in half) in 1 tbsp cooking oil for a few seconds on a medium flame until the mustard seeds stop crackling. Then add one medium-sized, finely sliced onion and fry until soft.

Now, add 1 tsp ginger paste. Fry for a few seconds and add fine slices of one capsicum. Fry until they turn soft.

Add fine slices of 1 piece of medium sized tomato and 1 tsp of salt. Fry until the tomatoes become mushy. Now, add 1 tsp of red chili powder, 1 tsp of garam masala powder, and ½ tsp of turmeric powder. (Pro tip: I usually add salt with tomatoes. It helps the tomatoes become soft faster).

Now mix 2 cups of cooked rice along with 1 tbsp of lemon juice and a few finely chopped coriander leaves.

Your tasty and spicy homemade capsicum rice is ready.