Heat oil in kadai, add mustard. When they crackle, add the onions, curry leaves and green chilli, saute until onion is golden brown.
Add tomatoes, saunf powder, garam masala powder, turmeric powder, salt and saute until tomato is fully cooked.
Add the rice, coriander and salt.
Mix and simmer for a few minutes.
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.