Bulgur Wheat Pilaf with Aubergine and Capsicum Pepper

Name: Bulgur Wheat Pilaf with Aubergine and Capsicum Pepper
Ingredients: 150 gm. or 1 large cup bulgur wheat; 2 tbsp. olive or other cooking oil of choice; 2-3 cloves of garlic, peeled and crushed (adjust to taste); Enough boiling water to cover the wheat; 1 onion, peeled and chopped finely; 1 large aubergine/eggplant, chopped into small cubes; 1 capsicum or bell pepper, chopped into small cubes; 1-2 green chillies to taste; 2 tomatoes, chopped, chopped into small cubes; 1 tsp. coarsely ground dry red chillies/chilli powder (adjust to taste); Salt to taste (adjust to taste); Juice of half a lemon; 1 tbsp. chopped coriander or parsley or mint leaves.1/2 bunch flat leaf parsley, chopped

Dalia Pulao

Mamta Gupta

Free From Garlic Free From Ginger Free From Tomato Indian Main Side Vegan Vegetarian

Bulgur Wheat Pilaf with Aubergine and Capsicum Pepper

While clearing a cupboard one day, I found half a packet of Bulgur wheat lying around from goodness knows when. It looked and smelt okay, so I decided to use it, along with the vegetables I already had in the fridge. You can add any vegetables of choice, like peas, carrots, cauliflower etc. The end result was quite tasty, something I would make again. It is a good dish for a buffet or a picnic too, can be served cold. Here I have made it vegetarian here, but there is no reason why a few small chunks of pre-cooked meat or poultry cannot be added.

Serves 3 as main course.

Edited February 2023

Ingredients

150 gm. or 1 large cup bulgur wheat
2 tbsp. olive or other cooking oil of choice
2-3 cloves of garlic, peeled and crushed (adjust to taste)
Enough boiling water to cover the wheat
1 onion, peeled and chopped finely
1 large aubergine/eggplant, chopped into small cubes
1 capsicum or bell pepper, chopped into small cubes
1-2 green chillies to taste
2 tomatoes, chopped, chopped into small cubes
1 tsp. coarsely ground dry red chillies/chilli powder (adjust to taste)
Salt to taste (adjust to taste)
Juice of half a lemon
1 tbsp. chopped coriander or parsley or mint leaves.1/2 bunch flat leaf parsley, chopped

Instructions

Soak bulgur wheat in water, leave to stand.
Prepare vegetables as given above.
Heat oil in a pan. Fry garlic until aroma rises. Do not brown it.
Add onions and stir fry for a couple of minute until it softens.
Add aubergines, capsicum and stir fry for a couple of minutes. Cover and cook on medium heat, stirring from time to time, until aubergines are cooked.
Add green chillies, chilli powder and salt, stir them in.
Add lemon juice, stir it in. You can prepare it up to this stage and finish it off just before serving.
Reheat vegetables, add tomatoes and stir them in.
Add Bulgur wheat, stir it in. taste and adjust seasoning and stir fry until no liquid (from vegetables) remains and every grain looks separate. Transfer to a serving bowl, garnish with coriander/parsley or mint and serve hot. It can be served cold too.