2-3 large tomatoes chopped
1/2 a medium onion sliced or chopped
4-5 cups brown rice (or white) *** use leftover cold rice for best results
10-12 curry leaves
1-2 green chilies (or 1/2 green bell pepper diced)
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
red chili flakes to taste
1/2 tsp turmeric powder
1 Tbs ginger/garlic paste (or half of each separately)
Heat 2 Tbs canola oil in pan. Add curry leaves, cumin seeds and mustard seeds to fry for 30-45 seconds on medium-high heat. Next add onions, chilies (or peppers) and ginger/garlic paste and fry for another 1-2 minutes.
Then add the chopped tomatoes, salt, turmeric powder and red chili flakes. Cook ingredients together for 5 minutes. When juices come out of tomatoes add cold rice and stir fry them together.
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