Boil 4cups of water together with rice and add some oil and pinch of salt. Let it cook. When water reduces, reduce the heat and cover with aluminium foil and let it cook slowly. You may add food colour at this point sparingly.

In another sufuria, cook until brown the onions. Add the garlic and capsicum. Cook for 2 minutes.

Add the tomatoes and salt and any other spices you may have. Let it simmer. Add 1/2cup of water after 5 minutes together with the potatoes. Once cooked, add the peas and carrots and mix well. Let it sit on low heat for another 5 minutes before removing from the heat.

Serve while hot with rice or chapati