Ingredients:

• 4 – Tomatoes
• 1 – Onion
• 1-2 Garlic pods
• 4 Cloves
• 2 Cinnamons (each 1 inch)
• 1 Star anise
• 2 Bay Leaf
• 1 tsp cumin
• A pinch of Turmeric powder
• 1/4 tsp chilli powder
• 1 Green chilli
• 1/2 tsp coriander powder
• Salt
• 1 tbsp grated Coconut
• A handful of Coriander leaves
• Frozen peas
• Frozen Corn
• 1 tsp Ghee
• 1 tsp oil
• 3 cups – Cooked Rice

Method:

1. Cook rice separately in rice cooker.
2. Heat ghee and oil in a pan. Temper with cumin, cloves, cinnamon, bay leaf, garlic, star anise, green chilli and chopped onion.
3. Fry till onions turn brown and soft.
4. Add chopped tomatoes, salt, coriander powder, turmeric powder and red chilli powder.
5. Fry till tomatoes are cooked well.
6. Add frozen corn and peas when tomatoes are half done.
7. When the paste becomes thick, add rice, grated coconut and mix well.
8. Garnish with coriander leaves.
9. Serve with plain yogurt/raitha/pappad.
10. Recipe courtesy: Indian Vegetarian Kitchen