Tomato Bath | One pot Spicy, Tangy Tomato Rice

When I was working in Bengaluru, I had a colleague, her mom used to cook super delicious food. During lunch hour we all used to wait for her to open her lunch box and before she knew it would be empty. One of the dishes that I liked the most was tomato bath. Those days I was all for simple cooking as I hardly knew anything and I had a simple way of making this one pot quick tomato rice but it never tasted as good as the one she got. I pestered her to get the recipe from her mom for many days and finally got the recipe via a phone call :) Sometimes we do crazy things for food ;) It was worth the effort as the taste is beyond delicious!! The main difference was she cooked it in coconut milk along with methi (fresh fenugreek leaves) and Mint leaves. The flavor and the taste is unbeatable and the best thing is it gets done in 30 mins without much mess around.

I have saved this recipe from many years and it's still my favorite. You must try this to believe me:) Let's get cooking!

Ingredients:
Ripe tomato : 4
Rice: 2 cups (preferably long grained Basmati)
Onion: 3
Ginger garlic paste: 1 tbsp
Coriander powder: 2 tbsp
Cumin powder: 1 tbsp
Red Chilli powder:  1 tbsp
Coriander leaves: 1 cup
Fresh Methi (Fenugreek leaves): 1 cup
Mint leaves: 1/2 cup
Coconut Milk:  2 cups
Oil/Ghee: 2 tbsp
Cinnamon stick: 1
Cardamom: 3-4
Cloves: 3-4
Salt to taste
Lemon juice: 1 tbsp

Method:

1. Wash and soak rice in enough water for 30 mins. In the meantime slice onions, chop tomoatoes and roughly chop coriander, mint and fenugreek leaves.

2. Heat oil in the pressure cooker and add whole spices - cardamom, cinnamon and cloves. Saute until the oil is fragrant.

3. Add sliced onions and saute until the onions turn golden brown, add ginger garlic paste and saute until the raw smell disappears.

4. Add chopped tomatoes, all greens and spice powders - coriander -cumin powder and red chilli powder and salt .Mix and let it cook for 2 mins.

5. Add soaked rice and fry for 2 mins, add 2 cups coconut milk and 1.5 cup water and bring to boil. Adjust the seasoning and close the lid and pressure cook for 3 whistles.

6. When the pressure has released open the lid and add freshly squeezed lemon juice.

7. Mix gently and serve with chilled curd/raita.

Notes:
1. You can replace fresh fenugreek leaves with 1 tbsp kasoori methi (dried fenugreek leaves)
2. I used store bought coconut cream, you can also grind the fresh coconut at home and squeeze the coconut milk which will even taste better:)