Tangy Tomato rice/Baath
Ingredients
1. Cooked white fluffy rice – 2.5 cups
2. Red Chilies – 3 -4
3. Green Chilies – 2
4. Tomatoes – medium size – 2 finely chopped
5. Onion – Medium size - 1.5
6. Tomato paste - 4 Tbsp
7. Oil – 8- 10 TBSP
8. Salt to taste
9. jaggery /Gur powder – ½ tsp (Optional)
10. Vaangi baath powder or Garam masala – 2 -3 tbsp ( depending on how spicy you want it)
11. A pinch of Haldi/Turmeric powder
12. Water- 4-5 tbsp
For seasoning
13. Mustard - 1 tsp
14. Channa dhal – 1 tsp
15. Karipatta or Curry leaves – 4 or 5
16. Cinnamon stick into pieces - ½ inch
17. Garlic – 1-2 cloves (Optional)
18. Roasted Cashews - 15-20 pieces (Optional)
19. A ping of hing
Method
1. Take the oil in a pan. Add mustard seeds and let it sputter
2. Add Garlic cloves, Green chilies and Red chilies and fry them for a minute. Make sure the stove is on low heat.
3. Add the channa dhal, hing, Karipatta and cinnamon stick pieces and fry for another 20 seconds.
4. Add cashews ,haldi and mix well.
5. Add the Onions and fry until golden brown.
6. Add the salt as required.
7. Then add the chopped tomatoes and fry for 2 -3 minutes until it is cooked softly.
8. Add the water, tomato paste, vaangi baathpoder/garam masala powder, and jaggery and mix well. Boil it for 5 minutes until the raw smell tomatoes are gone.
9. Turn off the stove and delicious Tomato baath is ready to be served ,
Tip : Enjoy this rice with some cool cucumber raitha.
