Step-by-Step Instructions

1. 1.Temper Spices

   Heat 4 tablespoons of cooking oil in a pan. Once hot, add 1 teaspoon of mustard seeds, 2-3 dried red chillies, and 1 sprig of curry leaves. Let them splutter.

2. 2.Sauté Onions

   Add 1 large finely chopped onion to the pan. Sauté until the onions turn light golden brown, which helps in achieving a good color for the gravy.

3. 3.Add Ginger, Garlic, and Green Chillies

   Add 4 cloves of minced garlic and a 1-inch piece of minced ginger. Sauté until the raw smell of ginger and garlic disappears. Then, add 2-3 slit green chillies and continue to sauté for a minute.

4. 4.Cook Tomatoes

   Add 2 medium finely chopped tomatoes to the pan. Cook and mash the tomatoes until they break down completely and form a thick, pulpy paste.

5. 5.Add Spice Powders

   Once the tomatoes are mashed, add 2 teaspoons of chilli powder, 0.5 teaspoon of turmeric powder, 1.5 teaspoons of coriander powder, 1 teaspoon of black pepper powder, and salt to taste. Mix all the spices well with the tomato mixture.

6. 6.Form the Gravy

   Add a small amount of water to the mixture to prevent the spices from burning and to help form a thick gravy. Continue to cook, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides of the pan.

7. 7.Add Coriander Leaves and Rice

   Turn off the heat. Add 2 tablespoons of chopped fresh coriander leaves to the gravy and mix well. Then, add 1 cup of cooked rice to the pan.

8. 8.Mix and Serve

   Gently mix the rice thoroughly with the tomato gravy until it is well combined and evenly coated. Ensure the rice is heated through. Serve hot or allow it to cool and enjoy as a lunchbox special.