- 250 gm Raw Rice
- Water to cook rice.
- Ripe big tomatoes : 5
- 1/2 cup Mint Leaves/Pudina
- 1/4 th Coriander Leaves
- 1/2 cup Wet coconut grated
- 1'' piece Cinnamon Stick
- 5 Cloves
- 1.5'' piece Ginger
- 5 pod Garlic
- 10 Red Chillies
- 2tbsp Oil
- 2 tsp Chana Dal
- A handful of curry leaves
Puree tomatoes and keep it aside.
Fry cloves, cinnamon, red chillies in a few drops of oil and wet grind it with rest of the masala ingrediants to make a smooth paste.
Heat oil in a pressure cooker you have at home which is used to cook rice.
When oil is smoking hot, add chana dal and when it turns red, add curry leaves.
Add tomato puree and keep stirring till oil separates.
Add masala paste and sautee. Stir fry till the oil separates.
Add required water to cook rice. I use the double of rice.
Add salt and bring the water to boil.
Add washed and drained rice when water starts to boil.
Cover the a pressure cooker with lid and cook for 1 whistle.
Your tomato rice/tomato baath is done. Garnish with mint/pudina leaves and sliced tomato.
Serve it with raita.