As a child, I was reluctant to eat beetroots and radishes. Now, I have cultivated a habit of trying new recipes and incorporate everything I wouldn’t eat before. One such effort was eating them in Bulgur recipe. These days I can eat any vegetable if it is in combination with Bulgur. It becomes a perfect dish for lunch box to enjoy in office. After I completed this recipe, I was so pleased with the color. When I opened the lunch box and decorated it with a parsley leaf, many of my colleagues were intrigued and wanted to try a spoonful of this delicious looking recipe. Hope you enjoy making it as much as I did!

Ingredients

1 small beetroot diced

1 celery diced

1/2 onion diced

1 -2 inch carrot cut in slices

1/4 cup red pepper diced

1/4 cup orange pepper diced

3 small radish diced

1 inch zucchini diced

1 tsp garam masala powder

1 tsp dhaniya powder

1/4 cup frozen green peas

1/2 cup bulgur, washed and soaked

1/2 tsp red chili powder

1/2 tsp olive oil

1/2 tsp cumin seeds

1 cup water

Salt to taste

Method

Take a skillet and add olive oil. Add cumin seeds and onions. Fry for a few minutes. Add all the vegetables and cover the skillet and let it steam for few minutes. Make sure the skillet is on low heat to avoid burning. Keep on mixing the vegetables intermittently. Add washed and soaked bulgur in the skillet. Add water and green peas to the skillet and cover the pan.  Let it simmer for few minutes till the bulgur looks fluffy and water is almost reduced to half. Add garam masala powder, red chili powder, dhaniya powder and salt to taste. Mix everything. Cover the pan and let it simmer for few more minutes. Red bulgur is ready to relish!