Tomato Rice

A tomato may be a fruit, but it is a singular fruit. A savory fruit. A fruit that has ambitions far beyond the ambitions of other fruits.- E. Lockhart

The Sprucing up left over rice, with a savory fruit ~
Tomato Rice

1. Heat 2 tbsp oil
Brown on medium heat
1 cup thinly sliced onions with
1 seranno pepper/ 2 green chillis
1 tsp jeera (cumin)
1 tsp saunf  (fennel)
1 inch piece of cinnamon
3 cloves
1 big cardamom
Few curry leaves

2. Add
1 tsp ginger garlic paste
Saute a couple minutes

3. Add
2 cups petite diced tomatoes
1 tsp salt
1/4 tsp turmeric
Saute till blended
Cover and cook, stirring occasionally, till tomatoes are soft

4. Add 2 tbsp Baba Masala*
Or
1 tsp kashmiri chilli powder
1 tsp garam masala
Continue sauteing  for a few more minutes till  tomatoes are fully cooked**

5. Mix in
2 cups cooked rice ***
Stir till rice is well coated
Check salt
Put off stove
Shut for 15 minutes for flavors to develop

6. Mix in a teaspoon of ghee
Garnish with roasted cashew nuts and cilantro
Serve hot !

Notes
*My favorite brand of a Singaporean brand of masala powder. Now available on Amazon.

**Don’t let it dry out completely – it should still be a wet mixture, to coat the rice.
If it gets too dry add 1/4 cup of water.

*** Adjust the quantity of rice. It should be moist and well coated with the paste, but not soggy. The paste quantity you get is entirely dependant on the water content of the tomatoes, which varies.