with Ponni parboiled rice and fresh lima beansI personally think a more broader study analyzing the environmental factors and the effects of pesticides would have been more useful. Now on to the recipe, I know there are many tomato recipes out there and this blog has two of them. I wanted to post this just the same because it is tasty and different than the ones I usually make. On our recent visit to India we stayed for a few days with DH's cousin in Bangalore who is a fantastic cook. This is her recipe for Tomato Bhaath and of course with my modifications. I had some fresh lima beans which I added one time and some fresh green beans the next time.
with seeraga samba rice and green beans
Tomato Bhaath Ingredients 1. 2 cups of rice (I usually use Seeraga Samba rice or parboiled Ponni rice, Basmati rice could be used too) soaked for about 20 minutes. 2. Fully ripe red tomatoes 1 1/2 cups chopped 3. 2 cups of lima beans / green beans (optional) 4. 1/2 cup of onion 5. seasonings: cumin seeds, fennel seeds, curry leaves and a bay leaf 6. salt 7. 2 tsp of oil Spice Paste 1. 3 tbsp of onion 2. 5 cloves of garlic 3. 1 inch of ginger cut roughly 4. 2 tbsp of coconut 5. 1/2 inch piece of cinnamon 6. 3-4 cloves 7. 4-5 red chilies (adjust to taste) Take all of the above and blend to a smooth paste Method 1. Take a pressure cooker and heat the oil and the add the seasonings and when they start to turn brown add the onions and saute till they are translucent. 2. Now add the Spice paste and saute till oil starts to show on the sides (about 10-12 minutes). 3. Now add the tomatoes and continue to saute till the tomatoes become mushy and mixed well with the spice paste. Add in the vegetables you are planning to add at this time. Sauté for a minute. 4. Add the rice and saute till all the liquid has been absorbed. 5. Now add the required amount of water, salt and let it come to a boil. Reduce the heat to medium and let the rice cook to about 3/4 th cooked. 6. Close the lid of the cooker, place the weight and let it cook for 8 minutes in heat to slightly less than medium. Turn off the heat and let it sit for about 10 more minutes before opening the lid and giving a good mix. Serve with raita of choice.