FOR THE CHUTNEY

Ingredients:

1. 1. 1.5 Tsp (Teaspoon) Cumin seeds
   2. 1 Tsp Mustard Seeds
   3. 2 Tbsp (Tablespoon) EVO Oil
   4. 15-20 Curry leaves
   5. 400 gms of the canned Tomatoes/ 500 g chopped Tomatoes
   6. Salt to taste
   7. 1 Tsp Jaggery/ Palm Sugar/ Sugar (Optional)
   8. 2 Tsp Kashmiri Red Chilli powder
   9. 1 Tsp Coriander Powder

Procedure

1. In a medium fry pan Toast the Cumin and Mustard seeds and pour the oil
2. Add in the 10-12 curry leaves and allow to sputter
3. Add the Tomatoes and cook for 10-12 mins
4. Cut the heat and in the Salt, sugar and spices
5. Cook until the chutney dries out and the oil starts to ooze
6. Add 5-8 more curry leaves. Cook for a few more minutes and take it off the heat

FOR THE TOMATO RICE

Ingredients:

1. 1 Tsp cumin seeds
2. ½ Tsp Mustard Seeds
3. 2 Tbsp EVOO
4. 1 Tbsp Tomato Chutney
5. 5-6 curry leaves
6. 1.5 Cups of Leftover rice from the fridge
7. 1 Tbsp Chopped Coriander (Optional)

Procedure

1. In a medium fry pan Toast the Cumin and Mustard seeds and pour the oil
2. Add in the curry leaves and allow to sputter
3. Add the Bhuna Masala or the Tomato chutney and create a hot spice mix
4. Add the rice and mix everything together. Cook until the rice has warned through
5. Season as desired and finish off with some fresh coriander