Tomato Rice with Basil & Feta cheese – Served with Brinjal Disks

Tomato is no doubt my absolute favourite.  I love it cooked, uncooked, canned or sun dried, tomatoes work for me in any form.  Today I have a South Indian staple favourite – Tomato Rice.  I love using canned plum tomatoes; apart from the great taste I find that it adds a lovely rich colour to the dish.  Another ingredient which I’ve added is Fresh Basil leaves and Feta cheese.  The combination of Tomatoes, Basil leaves and Feta cheese just works it magic – no doubt just adding heaps of flavour to this classical dish.  Accompanying this dish is brinjal which I shallow fried with some onion and chilli – I just love the simplicity of this dish – it’s Simple – Bold and Beautiful

Here’s How:  

Preparation: 10   minutes  Cooking time: 35– 40 minutes  Serves:    4-6

This is what you will need:  Ingredients 

45 ml olive oil or sunflower oil

¼ tsp (mustard) seeds

1 sprig curry leaves

1 medium onion, finely chopped (replace with asafoetida if desired)

Pinch fenugreek seeds

1 tbsp (15ml) roughly ground black pepper corns

1 tbsp (15ml) finely chopped garlic

1 tbsp (15ml) finely chopped ginger

1 tbsp (15ml) coriander powder

1 tsp (5ml) cumin powder

2 tbsp (30ml) mixed masala or curry powder

2 tins whole plum tomatoes (roughly mashed with your hands)

1 tsp (5ml) sugar

2 tsp (10) ml salt (use more or less as desired)

1 ½ cups (375ml) basmati rice (lal qilla traditional old malai)

3 cups cold water

1 cup (250ml) chopped Fresh basil

Vegan Feta cheese

2-3 brinjals – washed, sliced and salted

1 tsp(5ml) garam masala

1 small onion cut into round slices

2-3 green chillies sliced lengthwise

• Let’s cook 🙂
• Heat oil in a medium size heavy based pot. Add mustard seeds and curry leaves.  Once the seeds have popped and curry leaves have splattered – add the onions, fenugreek seeds and black pepper – Lower heat.
• As soon as onions are soft and translucent – add garlic and ginger – Fry for a 30 seconds.
• Add the coriander powder, cumin powder and mixed masala to the onions. Fry for a few seconds.
• Stir in the canned tomato, sugar & salt. Heat should be turned up high.   Cook for 15 minutes, stirring occasionally.
• Rinse rice once in cold water and then add to cooked tomato.  Give it a good stir – cook for 3-4 minutes
• Pour in cold water and stir once. Cover the pot with an airtight lid.  Bring to a boil. Once it has reached a boil reduce the heat to medium to low.
• Allow to simmer until the water is completely absorbed, this will take about 15 minutes. Don’t be tempted to open and stir.  (While the rice cooks, heat some oil in a pan and fry brinjal on both sides –season with garam masala and more salt if necessary.  Fry onion at chilli as well) keep aside.
• Once water is fully absorbed – turn off heat – add freshly chopped basil leaves. Mix in with a fork.  When serving crumble some feta cheese onto the rice.  Serve with pan fried brinjal disks and green salad of your choice. Enjoy!!!