Tomato Rice has to be one of those simplest of  variety rice dishes yet can be very fulfilling to your taste buds. It’s one of my favorite lunch box meals in my school days. This is the first year we had a little garden patch in our backyard and we got plenty of tomatoes this season. Tomato rice being like my most favorite of variety rice dishes, I made it from our own garden tomatoes. It’s actually very easy to cook too.
Ingredients:
- Tomatoes : 2 (make it into puree)
- Onion : 1/2 ( Medium)
- Green chili : 4
- Curry Leaves : 5 to 6
- Ginger : 2 tsp ( finely chopped)
- Peanuts : 1/4 cup
- Oil: 2 tbsp
- Mustard seeds: 2 tsp
- Urad dal : 2 tsp
- Channa dal : 1 tbsp
- Coriander seeds: 1 tbsp
- Channa dal : 1 tbsp
- Fenugreek seeds : 1/3 tsp
- Curry leaves : 2
- Fry all the masala ingredients and let it cool for a few minutes. Then grind them into a fine powder.
- Boil the tomatoes and peel the skin off it. And mash it by hand or using a masher into a puree.
- Heat oil in a pan, add the seasonings and when the seeds sputter, add ginger and peanuts and let them fry for few minutes.
- Now add onions, green chilies and curry leaves and when the onions turns translucent, add the tomato puree, turmeric powder and little salt. Let it boil for 5 minutes in medium heat.
- When its come to a complete boil add the masala powder into it and mix it all together. Turn off the heat and make sure the gravy is thick.
- Now you can mix this gravy with the rice and garnish with coriander leaves.