INGREDIENTS

• 2 cups cooked Basmati rice (you can also use leftover rice)
• 4 large ripe tomatoes cut into cubes
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp mustard seeds
• 1 large onion chopped fine
• 2 green chillies slit lengthwise
• 1" piece of ginger grated
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1 tbsp garam masala
• Salt to taste

PREPARATION

• Heat the oil in a deep pan and add the mustard seeds and green chillies. When they stop spluttering add the onion and fry till soft.
• Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy.
• Add the coriander, cumin and garam masala powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently.
• Turn off the fire and add the rice. Mix well.
• Serve with poppadums.