Tomato Baath

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Ingredients: Raw Rice 2 Cups Tomato 4 - 6 Onion 1 Green Chiles 2 Freshly Scraped Coconut 1/2 Cup Ginger Garlic Paste 1 tsp Black Peppercorns 6 Cloves 6 Turmeric Powder a pinch Red Chilli Powder 1/2 tsp Cilantro few sprigs Salt to taste Oil 1 tbsp.

Method:
Wash rice under water thoroughly and soak in few cups of water for few minutes. Remove ends, peel and thinly slice the onion. Remove stems, wash and slice the green chiles. Wash thoroughly, remove the top and pierce 3 of the tomatoes. Finely chop the remaining tomatoes. Boil a cup of water and add 3 whole tomatoes. Once tomatoes turn soft, remove from heat and cool to room temperature. Peel, roughly chop and puree the tomatoes (around a cup). Grind coconut with half a cup of water into smooth paste. Tie the paste in a muslin cloth and squeeze to extract the coconut milk (around quarter cup).
Heat oil in a heavy bottomed deep pan, add peppercorns and cloves. After few seconds, add sliced onion, green chiles and salt. Once onion becomes translucent, add ginger garlic paste and fry for few seconds. Then stir in tomato puree, extracted coconut milk, 2 cups of water and salt to taste. Bring to boil and add washed rice discarding the soaked water. Stir in chopped tomato, turmeric powder and red chilli powder. Cook covered on medium flame till rice becomes soft and fluffy. Cook last 5 minutes of cooking time on low flame. Cook on open flame to evaporate any excess moisture.
Garnish with cilantro leaves and serve tomato rice with any raita.
Serve : Serves 2-3.
Ready in 30 minutes.
Note : Make sure to cook the rice right.
Suggestions : If rice is undercooked, add half a cup of water and cook covered till done. If rice is overcooked, use a half cup of less water next time.
Variations : Add pepper powder during the last stage of cooking instead of whole peppercorns if you wish.
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