Indian version Dolsot Bibimbap

A Korean Dish

I was introduced to this dish in UK when I went to a Korean restaurant.
I tried to remake the dish using the Indian ingredients available in pantry.

Ingredients:

Button Mushrooms - 10-12
Green Pepper - 1 big
Bell Peppers Red, Orange, Yellow - 1 each
Broccoli - 1 medium size
Corn kernels
Zuccini - 2 (Optional)

Eggs - 1 per person
Rice per person 1 small bowl
White Sessame seeds

Fresh grated coconut
Chilli flakes
Oil
Salt

Procedure:

Start by setting up rice to cook in pressure cooker. Depending on number of people, put the quantity of rice. Note you are going to eat rice with the vegetables and egg. So you need less rice quantity per person than usual amount.

Heat the pan and add oil, chopped garlic, chilli flakes, salt. Add chopped bell peppers. Once cooked, remove the bell peppers in a plate.

Using the same recipe of oil, garlic, chilli flakes and salt, saute all the vegetables one by one.

The reason we are separately frying vegetables is because each vegetable takes different amount of time to cook.

Paste:

In a mixer add 5-6 garlic cloves, grated coconut, red chilli powder, salt and 2-3 spoons of lukewarm water. Blend to a fine paste.

Once the rice is cooked and ready, start to cook 1 egg per person. We have to make the egg half cooked  / sunny side up.

Slightly roast the white sessame seeds in oil (Optional)

Serving Procedure:

1 bowl per person

Take cooked rice in the bowl, add all vegetables around the rice. Put a sunny side up over this. Add the roasted sessame seeds. Put a TbSp of coconut paste on the side.

While eating mix all of the ingredients in the bowl and eat. Its a healthy dish with all nutrients.