Bulgur Vegetable Recipe – Quick Indian One-Pot Meal

Last Updated on 2 months by Neha Deshmukh

Bulgur Vegetable Recipe – Quick Indian One-Pot Meal

Hey everyone! I’m so excited to share this super simple and flavorful bulgur vegetable recipe with you. It’s become a weeknight staple in my kitchen – quick to make, packed with goodness, and seriously satisfying. I first stumbled upon a similar version while travelling in North India, and have been tweaking it ever since to make it just perfect for my family. It’s a fantastic way to get a healthy, hearty meal on the table in under 30 minutes!

Why You’ll Love This Recipe

This bulgur vegetable dish is a winner for so many reasons. It’s a complete meal in one pot, meaning fewer dishes to wash (always a bonus!). It’s incredibly versatile – feel free to swap in your favorite veggies. Plus, it’s a fantastic way to introduce bulgur, a wonderfully nutritious grain, into your diet. Honestly, it’s comfort food that doesn’t leave you feeling guilty!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• ½ cup Bulgur (approx. 113g)
• ¾ cup Water (approx. 177ml)
• 1 medium Onion, chopped
• 1 inch piece Ginger, chopped
• 1 slit Green chilli
• 3 Garlic cloves, minced
• 4-5 Beans, chopped
• 1 Carrot, chopped
• ⅓ cup Bell Pepper, chopped (approx. 75ml)
• 2 tbsp Coriander leaves, chopped
• 2 tbsp Fresh mint leaves, chopped
• ¼ tsp Chilli powder (approx. 1g)
• 1 tbsp Oil (approx. 15ml)
• 1 inch piece Cinnamon
• 2 Cloves

Ingredient Notes

Let’s talk ingredients! Bulgur is a whole grain, a cousin of wheat, and a fantastic source of fiber. It’s often used in Middle Eastern and Indian cuisine. You can find it in most supermarkets these days, usually in the health food aisle.

Now, about the spice level. I’ve used ¼ tsp of chilli powder here, which gives a gentle warmth. But feel free to adjust it to your liking – some like it mild, others like to really feel the heat! We Indians love our spice, so don’t be shy if you’re a chilli head.

And finally, the herbs! Fresh coriander and mint really lift the flavors of this dish. Don’t skimp on them if you can help it. They add such a lovely freshness.

Step-By-Step Instructions

Okay, let’s get cooking!

1. First, let’s get the bulgur going. Rinse ½ cup of bulgur and soak it in ¾ cup of boiling salted water for about 10-15 minutes. Once it’s softened, fluff it up with a fork and set it aside.
2. While the bulgur is soaking, let’s prep the veggies. Chop your onion, ginger, garlic, beans, and carrot. Dice that bell pepper too.
3. Heat 1 tbsp of oil in a pan over medium heat. Add a small piece of cinnamon and 2 cloves. Let them sizzle for a few seconds to release their aroma. Then, add the chopped onion, ginger, garlic, and slit green chilli. Sauté until the onions turn soft and golden brown.
4. Now, add the chopped beans and carrot (hold back on the bell pepper for now!). Sprinkle in ¼ tsp of chilli powder and a pinch of salt. Cook, covered, until the vegetables are about halfway cooked – around 5-7 minutes.
5. Time for the bell pepper! Add it to the pan along with the chopped mint and coriander leaves. Cook for another 2 minutes, just until the bell pepper is slightly softened.
6. Gently mix in the cooked bulgur. Stir everything together and cook for 2-3 minutes, allowing the flavors to meld.
7. Finally, garnish with a sprinkle of fresh coriander leaves. Serve hot with a side of raita or a simple salad.

Expert Tips

• Don’t overcook the bulgur! You want it to be tender but still have a slight bite.
• If you’re short on time, you can use pre-cut vegetables.
• A splash of lemon juice at the end brightens up the flavors beautifully.

Variations

• My friend Priya loves adding peas to this recipe. They add a lovely sweetness and pop of color.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) instead of oil.
• My mom always adds a pinch of turmeric powder for its health benefits and beautiful color.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

Bulgur contains gluten. However, you can easily substitute it with quinoa for a gluten-free version. Use the same amount of quinoa and follow the same soaking and cooking instructions.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ⅛ tsp or omit it altogether.
• Medium: Stick with ¼ tsp chilli powder.
• Hot: Increase the chilli powder to ½ tsp or add a finely chopped red chilli.

Festival Adaptation (Navratri/Fasting Friendly)

During Navratri, many avoid onions and garlic. Simply omit these from the recipe. You can also add potatoes or sweet potatoes for a more substantial meal.

Serving Suggestions

This bulgur vegetable recipe is delicious on its own, but it’s even better with:

• A cooling raita (yogurt dip)
• A simple cucumber and tomato salad
• A side of papadums (Indian crispy wafers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is bulgur and is it gluten-free?

Bulgur is a whole grain made from cracked wheat. It’s a good source of fiber and nutrients. Unfortunately, it does contain gluten, so it’s not suitable for those with gluten sensitivities.

Can I use other vegetables in this recipe?

Absolutely! Feel free to experiment with your favorite veggies. Cauliflower, broccoli, peas, and spinach all work well.

How can I adjust the spice level of this dish?

You can easily adjust the spice level by adding more or less chilli powder, or by using a milder or hotter variety of chilli.

Can this be made ahead of time?

You can prep the vegetables and soak the bulgur ahead of time. But it’s best to cook the dish just before serving for the best flavor and texture.

What is the best way to serve this bulgur vegetable recipe?

Serve it hot, garnished with fresh coriander, and with a side of raita or salad. It’s a complete and satisfying meal!