Cook rice with salt and a spoon of oil in it. When they are doen, spread them in a wide tray and set under fan….to get well separated and stiff rice.
In a handi/kadai/wok. Heat oil. Add mustard, asafoetida, chana urad and curry leaves to it. Let them crackle well.
Now add chilies, let the crack too.
Followed by garlic and onion, wait tillthey are fragrant.
Now add toamtoes, salt, pinch of
turmeric and chili powder. Cover and cook. When the toamtoes turn pulpy and oil shows up on sides…remove from heat.
Now stir-in rice and mix them well. Now pack this rice in a display dish.
Best travel dish! Serve warm or at room temperature