Tomato Rice

Ingredients:

Cooked rice	3 cups
Tomato	1 medium
Red chilli powder	½ tsp
Coriander powder	½ tsp
Turmeric	a pinch
Salt	½ tsp
Curry leaves	6 – 8
Coriander leaves	few chopped
Cashew	6 nos
Oil	2 tbsp

Method:

1. Cut tomato into thin slices. Break cashew into bits.
2. Heat a kadai with oil. Add mustard and allow to splutter. Lower the flame and add cashew bits. Fry for a second. Then add tomato slices, red chilli powder, coriander powder, turmeric and salt. Cook till tomatoes becomes soft and oil appears on the sides. Now add curry leaves and coriander leaves. Cook for 2-3 seconds.
3. Now spread cooked rice and gently mix. Take care not to break the rice. Once evenly mixed, switch off the flame. Check salt. If needed adjust with little more and mix again. Cover and keep aside for 20-30 minutes to allow the rice to absorb all the flavour.
4. After 20 minutes, once again mix. Simple tomato rice is ready.

Best packing for lunch and for travelling.

Suggestion: One day old cooked rice is best to use. If taken out from fridge, bring to normal temperature and then use. If preparing fresh, spread the hot cooked rice in a wide plate to completely cool down (or can be kept in fridge for half-hour to one-hour). Then use for the recipe. Rice should not be too soft. Take care not to overcook the rice.