Tricolour rice

Ingredients

Capscium( bell pepper) Red and yellow diced- 1 cup
Peas- 1/2 cup
Cashewnuts- 1/4th cup
Mustard-1/2 tsp
Urad dal ( Split Black Lentil)-1  tsp
Coriander leaves- 4 tbsp
Cococnut-1/2 cup
Ginger-1 inch
Green chillies-3-4
Fenugreek  leaves/Methi- 1 bunch
Cooked rice-3- 4 cups
Cooking oil- 6 tbsp
Salt- to taste

Preparation

• Grind together coconut, green chillies and ginger ( without adding any water).
• Wash the fenugreek leaves and drain the excess water by lightly squeezing the leaves.
• Heat oil in a pan, add mustard seeds and urad dal allow it to splutter. Add cashew nuts and fry until light brown in color
• Lower the flame and add the chopped fenugreek leaves and saute for 3-5 minutes till the leaves start to wilt. sprinkle some salt on it. 
• Add the chopped capscium, peas and cook until done. Add the ground coconut paste to the above and mix well. Cook for 2 minutes.
• Add the cooked rice to the above vegetables, mix thoroughly and serve hot with raita.