PREPARATION

(For Tomato Launji)

1. In a bowl, add 100 grams tamarind, 350 milliliters warm water and soak for 2 - 3 hours.
2. Strain the tamarind pulp from it and keep aside.
3. Heat 40 milliliters ghee in a heavy skillet, add 2 kashmiri dry red chili, 1 teaspoon cumin, 1/4 teaspoon asafoetida, 1/2 teaspoon nigella seeds, 1/4 teaspoon fenugreek seeds, 1 teaspoon fennel seeds, 1 teaspoon mustard seeds and stir for 1 - 2 minutes.
4. Then, add 500 grams tomato and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.
7. Now, add the prepared tamarind pulp, 1 teaspoon coriander powder and mix it well.
8. Cover it with lid and cook for about 10 minutes on medium heat.
9. Open the lid and give it a nice stir.
10. Add 50 grams jaggery and mix it well.
11. Cook for another 3 - 5 minutes on medium heat.
12. Remove it from heat and keep aside.

(For Jeera Rice)

1. In a bowl, add 250 grams washed rice, 1 litre water and soak for 30 minutes.
2. Heat 30 milliliters ghee in a skillet, add 1 teaspoon cumin, 1/2 teaspoon black peppercorns, 1 bay leaf, 3 pods green cardamom, 2 pods black cardamom and stir for 1 - 2 minutes.
3. Then, add the soaked rice, 600 milliliters water, 1 teaspoon salt and mix it well.
4. Cover it with lid and cook for about 15 minutes on medium heat.
5. Open the lid and remove it from heat.
6. Serve with prepared tomato launji.