Ingredients vegetarian 2 servings

• 4 cups cooked rice (any leftover rice is also great)
• ½ tsp mustard seeds
• 4 medium tomatoes (chopped)
• 1/4 tsp haldi
• ½ tsp chilli powder
• Pinch of hing
• 1 sprig curry leaves
• 3 green chillies, slit
• 2 tbsps chopped coriander
• Salt to taste
• 1 tbsp oil

Directions

1. Heat oil in a non stick wok
2. Temper the mustard seeds, hing and green chillies
3. When they splutter, add the tomatoes and cook till the tomatoes lose their shape and become soft and pulpy
4. Add salt, haldi, chilli powder and curry leaves and saute 5 minutes more
5. Add the cooked, left over rice and saute for another 5 minutes
6. Garnish with coriander leaves
7. Serve hot with plain curd or pickle and papad

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