Tomato Baath

Ingredients:

Rice - 2 small cups
Tomatoes - 4 big finely chopped
Onions - 1 big finely chopped
Coriander Leaves - 1/ 4 cup finely chopped
Pulav masala - 2 Cinnamon sticks, 2 cloves, 3-4 bay leaves, a few fennel seeds, 1 Marati Moggu, 1 cardamom
Curry Leaves - 10-11 leaves
Salt to taste
Oil - tsps

For the Masala:

Onions - 1 big finely chopped
Red chillies - 5-6
Ginger - 1 inch piece
Garlic - 1 whole (medium sized)
Coriander powder - 1 tsp
Cinnamon sticks - 2
cloves - 4
Turmeric powder - 1 tsp
Coriander leaves - 1/ 4 cup finely chopped
Oil - 6 tsps

Heat 2 tsps of oil in a wok and add red chillies and 1 onion finely chopped.Saute on medium heat until the onions are translucent. Remove from heat, cool and grind to a paste with the other ingredients.Keep this aside.

Now heat 4 tsps of oil in a cooker, add all the pulav masala, add chopped onions with the curry leaves, saute until done and then add chopped tomatoes, saute for 5-6 mins in medium heat, now add the ground masala paste, heat it for a 2 mins and then add washed rice.Add water as required(usually double the quantity of rice), i usually add a little less (than i normally do) for pulav made in cooker, so that the rice is not sticky. Cook until done, i usually turn off after two whistles usually about 10 mins. Dish it and decorate it with fresh coriander leaves. Serve hot with papads and raitha.