1. Put plenty of water (about 2 litres) to boil.
2. Add half lemon juice, add rice.
3. Add 2 tsp. of salt, bring back to a boil.
4. Cover and cook rice till almost done, but not mushy.
5. Drain out any excess water, cover and keep aside, till required.
6. Heat a nonstick pan, add onion, stir cook for 2-3 minutes.
7. Add ground powder and paste, stir cook further for 2 minutes.
8. Transfer to a large microwave pan, add all other vegetables.
9. Add 1/2 cup water, cover loosely, microwave on high for 4-5 minutes.
10. Remove, the vegetables should be almost cooked, but just firm.
11. Repeat for 2 minutes if required, allow to stand covered for 2-3 minutes.
12. Remove lid, pour any excess liquid into rice first, mix well.
13. Add cooked veggies, remaining lemon juice, salt if required to rice.
14. Mix well till rice and veggies are properly blended.
15. Retransfer to microwave dish, micro on high for 1 minute.
16. Garnish with chopped coriander, serve piping hot.

Note:
One may substitute any rice of choice in place of brown rice.

Making time: 30 minutes
Makes: 3-4 servings
Shelflife: 1 day