Jun 07, 2018
Heat ghee/oil n a thick bottomed kadhai. When hot, put mustard seeds and allow to splutter.
Lower flame and add ginger , green chillies and curry leaves.
Saute for a few seconds and add chopped tomatoes followed by dry spices .
Mix well. Cover kadhai and lower flame .
Allow to cook for a couple of minutes till tomatoes are soft.
Lift lid and add the rice, making sure there are no lumps.
Mix well and add 1/2 cup water , salt and chopped coriander leaves.
Cover and cook on lowest flame for a couple of minutes till rice is steaming.
Put off flame and serve hot with papad /pickle/raita.