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INGREDIENTS:
Rice-1cup
Onions-2no.
Tomatoes-2no.
Fresh green peas-1/4cup(shelled)
Green chillies-4no.
Garam masala-1/2tsp
Oil-21/2tbsp
Ghee-1tsp
Curryleaves-1tbsp

FOR SEASONING:
Mustard seeds-1/2tsp
Black gram dhal-1tsp
Bengal gram dhal-11/2tsp
Broken cashewnuts-1tbsp

PREPARATION:

Cook rice till each grain is separate.Spread over a broad plate and allow it to cool.Cut onions into fine pieces.Blanch tomatoes in hot water for few mints.Remove skin and grind into pulp.Strain and remove the seeds.Cut green chillies into long pieces.

Heat ghee and oil in a frying pan.Add seasonings,cut chillies and onion.Fry till transparent and add boiled peas with tomato pulp.Cook stirring constantly in medium flame till moisture evaporates from tomato pulp.Add salt,sugar and garam masala powder.Mix cooled rice to this and fry in high flame for few mints till rice becomes hot.Garnish with cut coriander leaves and curry leaves.

Variation:
Cut tomatoes also into fine pieces instead of making juice and do the same recipe.Add grated fresh coconut at the end.Use few green chillies and half a teaspoon of chilli pwd.