MINT is such a versatile herb. It adds flavor to any dish almost instantly. Fresh mint is even more fragrant and gives out an intense flavor. A little mint goes a long way......
I visited my friend Sowmya's house for golu and she has this beautiful backyard with apple trees, plum trees, banana trees and lots and lots of tulsi and mint. I just couldn't contain myself and brought back with me some tulsi seeds and a big bunch of freshly picked mint. The smell was so tantalising that I decided to use fresh mint as soon as I got home. I came up with my own simple and quick version of mint rice with red ripe tomatoes, onions and ofcourse lots of mint. Let's gather the ingredients.
Rice- 1 cup (Basmathi or the regular sona masoori)
Onions- 1 medium chopped
Tomatoes- 2 medium chopped
Ginger- Garlic paste- 1 tsp
Green Chillies- 3 or 4 minced depending on your level of spice
Coriander leaves- a handful finely chopped
Mint leaves- 3/4 cup chopped coarsly
Seasoning Ingredients:
Tej patta- 1 leaf
Cardamom- 2
Lavang- 2
Cinnamon- 2 pieces of 1" each
Jeera- 1 tsp
Turmeric- a pinch
Salt to taste
Oil- 2 Tbs
-Cook rice separately and spread on a plate to cool.
-Take 2 tbs of oil in a kadai, add all the whole garam masalas and jeera.
-When it splutters, add finely chopped green chillies and ginger garlic paste. Fry till it turns light brown.
-Add chopped onions and fry till onion becomes pink.
-Mix in chopped tomatoes, a pinch of turmeric and salt. When the tomatoes are almost done, mix in the coriander leaves and mint leaves.
-Check for salt, fry till a nice aroma builds up and switch off the stove.
-Add cooled rice to this mixture and mix well till blended.
-Serve with any raitha of your choice.
