| Recipe Name:
Tomato bhath |
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| Category:
Rice Varieties |
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| Prep Time |
Cook Time |
Serves |
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5 |
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Ingredients: |
| Rice |
|
1 cup |
| Onions |
|
2 |
| Tomatoes |
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5 to 6 |
| Fresh green peas |
|
¼ cup (shelled) |
| Green chillies |
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7 |
| Garam masala powder |
|
½ tsp |
| Oil |
|
2 tsp |
| Ghee |
|
1 tsp |
| Curry leaves |
|
1 tbsp |
| For seasoning |
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| Mustard seeds |
|
½ tsp |
| Black gram dhal |
|
1 tsp |
| Bengal gram dhal |
|
1½ tsp |
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Method: |
- Cook rice till each grain is separate and allow it to cool by spreading over a broad plate.
- Cut onions into fine pieces. Blanch tomatoes in hot water for few minutes. Remove skin and grind into pulp. Strain and remove the seeds.
- Cut green chillies into long pieces.
- Heat ghee and oil in a frying pan. Add seasonings, cut chillies and onion. Fry till transparent and add boiled peas with tomato pulp.
- Cook stirring constantly in medium flame till moisture evaporates from tomato pulp. Add salt and garam masala powder.
- Mix cooled rice to this and fry in high flame for few minutes till rice becomes hot.
- Garnish with cut coriander and curry leaves.
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