Tomato Rice

Tomato Rice		Method : Wash the rice, add two cups of water soak for 1 hour. Pressure cook it. [Keep the bowl of rice with a lid on, place this in the cooker. Pressure cook for 10 minutes on high flame and 10 minutes in low flame. Now place the weight and immediately switch off] Open the cooker lid after 15 minutes and spread it on a plate and cool it. Gravy Cooking: Grind tomatoes into paste and strain it removing the seeds and skin if needed 2 or 3 tsp water could be added while straining & keep aside. Chop Onion into small fine pieces. Heat the oil in the Kadai/wok, add mustard - let it splutter, now the chopped onion and curry leaves. Fry till onion is transparent/pink, Lower the flame and add tomato puree, turmeric, Red chilly/Dhania mix, salt & coriander leaves. Cook till oil separate at the sides switch off the flame   add  cooked rice and mix well gently till the rice gets evenly coated. Serve after ½ hr. Good for packing for office / school  lunch. Tip : Cooking in low flame tastes better. This is good when served with dry potato / dry colocasia fry or chips Variation : Can also add fresh green peas [Stir fry in the oil till cooked- remove it and continue the above procedure – add this in the final stage]
Ingredients:
Rice	1 cup
Water	2 cup
For Gravy
Onion	1  Medium
Bangalore Tomato	2  Small
Turmeric	2 pinch
Red chilly/Dhania mix	1  tsp
Salt	¾  tsp
Oil	2   tbsp(6tsp)
Mustard	¼  tsp
Coriander leaves (Chopped)	1  tbsp
Curry Leaves	6-8 nos
Tip :
Red Chilly  & Dhania Powder mix :: 100 : 150 gms.