Tomato Bath
Serves 1
Directions
- 1Soak 1 cup of rice in water for 20-30 minutes. Drain and set aside.
- 2Add ½ cup fresh coriander leaves, ½ cup grated coconut, 5–6 small garlic cloves, 1-inch piece of ginger, 1-inch cinnamon stick, 4–5 cloves, 2 tsp red chili powder, 2 tsp coriander powder, and 1–2 green chilies to a blender.
- 3Grind all the ingredients into a smooth paste using a little water if needed.
- 4Finely chop 4 ripe tomatoes.
- 5Thinly slice 1–2 small to medium onions.
- 6Heat oil in a pressure cooker or heavy-bottomed pan.
- 7Add 2–3 cardamom pods, 3–4 cloves, 1 small bay leaf, and 1 small piece of cinnamon.
- 8Sauté the whole spices for a few seconds.
- 9Add sliced onions and sauté until translucent.
- 10Add the ground masala paste and cook on medium flame until the raw smell goes away and oil begins to separate.
- 11Add chopped tomatoes and cook until soft and mushy.
- 12Add ⅓ cup green peas, a handful of mint leaves, and a handful of fresh coriander leaves. Mix well.
- 13Once the masala is thick and fragrant, add 2 cups of water.
- 14Add the soaked, drained rice.
- 15Adjust salt.
- 16Close the lid and pressure cook on medium flame for 2 whistles.
- 17Let the pressure release naturally.
- 18Fluff gently and serve hot.
Ingredients
- 0.5 cup fresh coriander leaves
- 0.5 cup grated coconut
- 5 small garlic cloves
- 1 inch piece ginger
- 1 inch cinnamon stick
- 4 cloves
- 2 tsp red chili powder
- 2 tsp coriander powder
- 1 green chilies
- 1 cup rice
- 4 ripe tomatoes
- 1 small to medium onions
- 0.33 cup green peas
- 1 handful mint leaves
- 1 handful fresh coriander leaves
- 2 cardamom pods
- 3 cloves
- 1 small bay leaf
- 1 small piece cinnamon
- 1 piece star anise
- oil
- 2 cups water
- salt
Equipment
pressure cookerheavy-bottomed panblender
Tips
- This dish is a comfort meal or an emergency meal when there is nothing else in the fridge.
- One whistle of the cooker makes the whole house smell like home.
- If you do not eat tomato bath at least once a week, are you really from Karnataka?
- Don't order from Swiggy or Zomato, go and cook it yourself.
- Serve hot with raita.
- Grind the paste with a little water if needed.
- Ensure tomatoes are deep red and juicy for better flavor.
- Cook the masala paste until the raw smell goes away and oil begins to separate.
- Pressure cook on medium flame for 2 whistles.
- Let the pressure release naturally.
- Fluff gently before serving.
- Soak the rice for 20-30 minutes before cooking for best results and drain it beforehand.
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