The most jugaad tomato bath in all the land - spiced with garlic and sambar powder.
To make Jugaad Tomato Bath, first rinse and soak 1 cup of rice for 20-30 minutes. I use sona masuri, so the water measurements suggested here are for that. Please adjust according to the rice you use. If you don't have the time to soak the rice, skip it, but add a little more water when you're cooking it.
Heat 1 tbsp oil in a pressure cooker. You can use whatever oil you like, I like to use coconut oil for this dish. Add 1 tsp mustard seeds and once they start to splutter, add 1 tsp jeera, 8-10 cloves of crushed garlic and 10-12 curry leaves. Fry these well on low heat. Be careful that they do not burn.
Add the tomato purée to this and let it cook down on medium heat, stirring occasionally. When the tomato has almost dried out, add 2 heaped tbsp of sambar powder, salt to taste, and 1 tsp jaggery powder. Fry well till the masala starts to release oil at the sides.
Add the rice and water, close the pressure cooker and cook for 2 whistles. Once done, turn off the heat and let the pressure release naturally. Serve with plain curd or a cucumber raitha if you're up to it and spicy fried potatoes.
0 servings