Ingredients:

• Cooked Rice
• 1 tsp – Mustard Seeds (small)
• 1 tsp – Jeera (small)
• 10 to 12 leaves – Kadi Pattha
• 1 glass – Chopped Tomatoes (red ones)
• 1 tsp – Ginger-garlic paste
• Salt to taste
• 3/4 tsp – Chilli powder
• 1/2 tsp – Turmeric (haldi) powder
• 3/4 tsp – Garam Masala powder (optional)
• 1 tsp – Dhania powder
• 1 bunch – Coriander leaves (finely chopped)
• 1/2 cup – Water (if required)
• 3/4 small cup – Oil

Method:

1. Heat oil in a kadai or heavy bottom vessel.
2. Add rai, jeera, kadi pattha stir for few seconds and add ginger-garlic paste, stir for few seconds.
3. Now add finely chopped red fresh tomatoes.
4. When tomatoes turn little tender add salt, mirchi powder, haldi powder, dhania powder and garam masala. Cook till oil separates from the side of the dish.
5. If the tomatoes have become slightly dry you can add water just 1/2 cup or less.
6. Add already cooked rice.
7. Stir continuously till the tomatoes are fully covered by rice.
8. Garnish with chopped coriander just after taking out from flame.
9. Have it with papad or wafers.

Recipe courtesy of Anita