Tomato bath recipe (Karnataka style)

By Swasthi's Recipes · 40 min

Ingredients

Instructions

1. Rinse the rice well under running water and drain completely.
2. Chop the tomatoes, onion, mint and coriander leaves and set aside.
3. In a grinder jar, blend the fresh coconut, red chilies, fennel seeds, ginger, garlic, green cardamoms and red chilli powder with 4 to 6 tablespoons water to a smooth paste.
4. Heat the ghee or oil in a pressure cooker or pot. Lower the heat and add the whole spices: star anise, green cardamoms, cinnamon, cloves, cumin seeds and bay leaf.
5. When the spices crackle, add the onions and saute until transparent and the raw smell is gone.
6. Add the tomatoes and salt and saute until the tomatoes break down and turn soft.
7. Add the garam masala, coriander powder and the ground coconut paste. Saute until aromatic and the oil starts to separate from the masala, about 5 to 6 minutes.
8. Add the green peas, mint and coriander leaves and saute for 3 to 4 minutes.
9. Pour in the water and mix well. Taste and adjust the salt; the water should be slightly salty.
10. Add the drained rice and mix. In a pressure cooker, cover and cook until you hear 2 whistles. In a pot, cover and cook until the water is absorbed and the grains are soft and fluffy.
11. Once the pressure drops, open the lid and gently mix the masala on top into the rice.
12. Serve warm or hot with onion raita.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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