Wash and rinse rice, soak for 15 minutes. Add twice the amount of water and either pressure cook or cook it in a open pan or microwave cook. Cook it soft and fluffy. Let this rest until needed.
While the rice is cooking, let us make the tomato masala. Wash and chop tomatoes, chilies and ginger.
Heat oil in a heavy bottom pan, splutter mustard seeds, add hing, curry leaves, green chilies and ginger.
To this sizzling tempering, add the chopped tomatoes, and saute for 2 minutes.
Now add turmeric powder, red chili powder and freshly pounded coriander powder and garam masala. Add ½ cup of water to this and mix well. Let this cook to a saucy consistency.
After 5-8 minutes in a medium flame, the tomatoes would have turned into a mush and the rawness of the spices would have disappeared.
The masala should be saucy, to this add cooked rice and mix well. Check and adjust salt.
Add the coriander and mint leaves. Switch off the stove and let it sit covered for 10 minutes then serve warm with side of your choice.