Kannada
Tomato Bhath
- Duration: 30 minutes
- Serves: 4 people
-
Spice Level: Medium
Authenticity Slice
The dish is best made with the Sona Masuri variety of rice in which the grains do not stick to each other on being pressure-cooked. Pre-cooked rice, after being freshly run through boiling water and then strained, is generally used as the base of the dish.
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Ingredients
- Cooked rice (1 cup)
- Tomatoes, chopped (3)
- Desi ghee (3 tbsp)
- Onions, finely chopped (2, medium-sized)
- Kadipatta (curry leaves) (4)
- Tejpatta (bay leaves) (2)
- Hara dhania (coriander leaves), chopped (1 ½ cup)
- Salt (to taste)
- Kaju (cashew nuts), broken roughly (5)
- Ginger-garlic paste (1 tsp)
For special tomato rice masala:
- Coconut, grated (¼ cup)
- Small onions (4)
- Hari elaichi (green cardamom) (1)
- Laung (cloves) (2)
- Hari mirch (green chillies) (6)
Method
- For the special tomato rice masala: Grind all the ingredients into a paste in a mixer-grinder. If needed, add in some water to perfectly smoothen the paste.
- Heat the ghee in a pressure cooker and add the chopped onions, ginger-garlic paste, kadipatta, tejpatta and kaju to it.
- Keep frying till the onions turn pink. Then, add the tomatoes.
- Keep stirring till the tomatoes turn soft.
- Next, add the special masala paste and fry the mixture till the oil begins to separate from it.
- Add the rice and mix thoroughly.
- Add 1¼ cups of water. (If not cooking in a pressure cooker, you will need to add 2 cups of water.)
- Pressure-cook the rice, timing it to 2 whistles, and then turn off the flame.
- Let the steam escape naturally.
- Open the cooker lid and gently run a fork through the rice to ensure that the grains remain separated.
- Garnish the Tomato Baath with hara dhania and serve hot with curd and salad.
