In a pressure cooker, temper oil with mustard and jeera.
Then add onions and saute them till they turn transparent.
Add the spices and wait a few minutes till they start to give out their aroma.
Then add the rice, tomatoes, onions, salt and sambhar masala.
Add 6 cups of water.
Close the cooker and cook as usual.
Serve with chips and cucumber-yogurt salad.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.