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What you need
Bulgur wheat: ¾ cup
Water: 1 ½ cup
Salt: 1 teaspoon
Olive oil: 2 tablespoon
Red bell pepper: ½ cup (Chopped into small cubes)
Green bell pepper: 1 cup (Chopped into small cubes)
Onion: ½ cup (chopped finely)
scallion: ½ cup ( Both green and white parts chopped finely)
Carrot: ½ cup (chopped into small cubes)
Mustard seeds: ½ teaspoon
Urad dal: 1 tablespoon
Green chili: 1 (I used Serrano pepper)
Red chilies: 2 no ( Halved into two)
Coriander leaves: 1 tablespoon (Chopped finely)
How I made
In a medium bowl place the bulgur, and add salt to taste. Cover with 1 1/2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed and bulgur gets swelled up. Drain the excess water through a strainer and squeeze out the water if any.
Mean time, heat oil in skillet and add mustard seeds, urad dal and halved red chilies. As mustard seeds starts popping add chopped onion and green chili and fry for 6 minutes or until onion become translucent or change color. Then add all the vegetables one by one along with salt and cook until they are soft and well done. Switch off the flame and set aside.
To the above vegetable mixture add cooked bulgur and mix everything until all the ingredients gets combined well.
Preparation time: 30minutes
Yield: 4 serving
Verdict: Nutty yummy
Will you make it again: Yes I will
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.