Karina Sharma
Mixed veggies, onion, tomatoes, green chilies, ginger, garlic, spices, fresh coconut, curry leaves.
Cook the rice until soft. Set aside to cool slightly.
Heat oil in a pan. Add mustard seeds, curry leaves, and green chilies. Sauté for a few seconds, then add chopped tomatoes.
Step 3: Add turmeric, red chili powder, and salt. Stir well, and cook until the tomatoes soften and release their juices.
Add the cooked rice to the pan and mix everything well. Let the flavors blend for a few minutes.
Garnish with fresh coriander and serve hot with a side of yogurt or pickle.