Tomato bhath ( rice)

Ingredients

Tomatoes—5 medium sized
Onion—2 medium sized
Garlic( belluli)—4 pods
Rice—1  heaped cup
Salt to taste
Curry leaves (karibevu //kadipatta)—few
Water —2 cups
Oil—2 tablespoon
Mustard seeds (sasive)—1 teaspoon
Jeera (jeerige //cumin seeds)—1 teaspoon
Asafoetida (hing //ingu)— 1 teaspoon
Turmeric powder (arisina //haldi )—1 teaspoon

Masala for grinding 

Grated coconut—1/2 cup
Coriander seeds ( dhania seeds // kothambari bija)—2 teaspoons
Jeera ( jeerige //cumin seeds)—1 teaspoon
Saunf (sompu //fennel ) seeds—1 teaspoon
Dalchini ( cinnamon stick)— 2 inch piece
Cloves (lavanga)—5 to 6

 Black Pepper corns -- 1 teaspoon
Star anise —1
Bay leaf ( pulav leaf) —1 small piece
Cardamom pods ( ellaki //elaichi)—2
Dry red chillies—2 to 3
Ginger —small piece
Water to grind .

Method 

Transfer all the ingredients listed for grinding in a mixer jar and grind to a coarse paste adding little water.

Wash the rice and keep it aside.

 Wash and chop tomatoes and onions into small pieces.

Chop garlic also into small pieces or crush them.

Now take oil in a pressure cooker,heat it on medium flame.

Once hot enough add mustard seeds and jeera,when they stop spluttering add asafoetida and curry leaves.

Now add in chopped onions and saute for a while.add turmeric powder also.

When onions turns translucent and soft add in chopped tomatoes and saute on medium flame.

When tomatoes become mushy add in ground masala.and salt.

Fry for 4 to 5 minutes till the raw smell goes.

  Finally add washed and drained rice ,mix well.

Pour in 2 cups of water ,and mix everything well and let it come to a boil.

Now close the cooker lid and cook for 2 whistles.

Once the pressure reduces open the lid and mix the rice gently.

Now tomato bhath is ready to serve.

Serve hot with raita of your choice.