Friday, 21 November 2008
Tomato - 1/2 kg
Rice - 2 cups
Onion(medium sized) - 3
Ginger - 10 gms
Garlic - 12 cloves
Mint leaves - 1 cup
Ghee - 4 tsps
Curry leaves - 2 strands
Coriander leaves(chopped) - 1/4 cup
Salt - 2 tsps
Green chillies - 6
Grind chillies, ginger, garlic, mint and coriander and make it
like a paste.Chop the onions and tomatoes.Pour 4 tsps of ghee in
a pan and fry the chopped onions till it turns golden brown, then
add the ground paste and fry for 5 mins, finally add the chopped
tomatoes and curry leaves into it and fry for 7 mins.
Add the rice into it and water should be added in a 1:2 ratio.
Now add salt and pressure cook it for 15 mins in a low flame.
Since we add more mint for this recipe, it tastes different than a
normal tomato rice and easily gets digested.