Tomato Rice 2 cups cooked Basmati rice 4 large ripe tomatoes cut into cubes 2 tbs vegetable/ canola/ sunflower cooking oil 1 tsp mustard seeds 1 large onion chopped fine 2 green chilies slit lengthwise 1″ piece of ginger grated 2 tsp coriander powder 1 tsp cumin powder 1 tbs garam masala salt to taste Heat the oil in a deep pan and add the mustard seeds and green chilies. When they stop spluttering add the onion and fry till soft. Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy. Add the coriander, cumin and garam masala powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently. Turn off the fire and add the rice. Mix well. Serve with poppadums.