Tomato and Cilantro Rice

A mildly spiced rice dish sautéed with fresh tomatoes. I love to make this dish in the peak of summer when tomatoes are at their freshest. In the southern part of India, where rice is a part of almost every meal, including lunch and breakfast, a variety of spices and vegetables are used to create various dishes.

2 tablespoons vegetable oil
1 teaspoon mustard seeds
5 to 6  fresh curry leaves
1  medium onion, finely chopped
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1  large tomato, roughly chopped
 {salt}, to taste
2 cups cooked basmati rice, cooled
2 tablespoons minced fresh {cilantro}
Heat oil (to warm, not boiling hot) in a deep nonstick pan and sauté mustard seeds and curry leaves until they start to sizzle. Mustard seeds tend to pop when heated in hot oil.

Add onions and spice powders and fry until onions are lightly browned.

Add tomatoes and salt and fry for a few more minutes until tomatoes begin to pulp.

Add rice and cilantro and stir-fry until everything is well mixed.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 5-10 min

Servings: serves 3 to 4

Recipe By: Meenakshi Agarwal

From:  Knack Indian Cooking
Used with permission of Knack

Chef Suggestions
To vary the recipe a bit, substitute cumin or coriander seeds for the mustard seeds.

Do not chop the tomatoes too fine, or they will break down completely while cooking.

The idea of this dish is to have chunks of tomato visible through the rice, so be sure to roughly chop them into good-size pieces.