|Cumin seeds||1 Tablespoon|
|Mustard seeds||1 Tablespoon|
|Red chillies||2 Medium|
|Curry leaves||10 Medium|
|Ginger||1 Teaspoon, chopped finely|
|Garlic||1 Teaspoon, chopped finely|
|Green chillies||2 Small, slit lengthwise|
|Onion||2 Medium, chopped finely|
|Turmeric powder||1⁄4 Teaspoon|
|Chili powder||3⁄4 Teaspoon|
|Garam masala powder||1⁄2 Teaspoon (Optional)|
|Ripe tomato||4 Medium, chopped|
|Cooked basmati rice||1 Cup (16 tbs)|
|Coriander leaves||2 Tablespoon, chopped finely|
1. In a pan, heat oil on medium heat. Put the cumin and mustard seeds. Let them splutter. Put the red chillies and let them fry for a minute.
2. Add the curry leaves, ginger and garlic, green chillies sand sauté for 2 minutes. Put in the onions and continue to sauté till they turn golden brown. Season with turmeric powder, salt, chili powder and garam masala. Stir well to combine.
3. Put the tomatoes and stir well to mix all. Cover and let them cook till the tomatoes are soft. Put the cooked rice and using fork mix them very well till all are well coated and combined. Garnish with coriander leaves and stir. Turn off the heat.
4. In a serving plate, serve the tomato rice hot with pickle and papad or as it is.
Calories 549 Calories from Fat 246
% Daily Value*
Total Fat 28 g43.3%
Saturated Fat 3.5 g17.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 293.8 mg12.2%
Total Carbohydrates 69 g22.9%
Dietary Fiber 10.4 g41.6%
Sugars 17.6 g
Protein 12 g23.6%
Vitamin A 79.9% Vitamin C 157.4%
Calcium 23.1% Iron 50.6%
*Based on a 2000 Calorie diet