1 Green Chili (jalapeno is good), cut in large pieces so that the seeds are still mostly contained (optional)
Take a large, heavy bottomed pan and heat.
Add cooking oil to coat bottom of pan.
Once oil is hot, add the cut chili and let it blister.
If you have raw peanuts or cashews, add them now so that they brown.
Add the garlic.
Before the garlic burns, add the tomatoes.
Salt generously- maybe ½ tsp coarse Kosher salt
At first there will be lots of water as the juices cook out of the tomatoes. Cook until the water cooks out and the tomatoes become like a paste, pulling away from the pan. Usually about 10 minutes.
While the tomatoes are cooking out, take the cumin, coriander, mustard, and peppercorn seeds and grind to a coarse powder.
Once the tomatoes have cooked out, add the peanuts/cashews (if not added in step 4); add the spice powder. Mix well.
Take the cooked rice and add to the tomato mixture. Again mix well.
Add cut cilantro (stems and leaves, my preference).
Serve hot or cold- both delicious.
This is a great dish if you have left-over rice and don’t know what to do with it. It is a weekend brunch or evening- I have no idea what to eat- dish in my house. If not made spicy, kids seem to enjoy it too.