Rinse the rice well under running water and drain completely. Chop tomatoes, onions, mint, coriander leaves and set aside.

To a grinder jar, add fresh coconut, red chilies, fennel seeds, ginger, garlic cloves, green cardamoms & red chilli powder. Pour 4 to 6 tbsps water and grind to a smooth paste.

Pour ghee or oil to a pressure cooker or a pot and heat it. Lower the heat and add all the whole spices – star anise, green cardamoms, cinnamon, cloves, cumin seeds and bay leaf.

When the spices begin to crackle, add onions and saute until transparent and the raw flavor has gone.

Add tomatoes and sprinkle salt. Saute till the tomatoes break down and become soft.

Throw in garam masala, coriander powder and the ground coconut paste. Saute this until aromatic and the oil begins to ooze out from the mixture. This takes about 5 to 6 minutes.

Add green peas, mint leaves and coriander leaves. Saute for 3 to 4 mins.

Pour water and mix well. Taste test and adjust the salt. The water has to be slightly salty.

Add drained rice and mix well. Cover the cooker with a lid and cook until you hear 2 whistles. If using a pot, cover and cook until the water is absorbed by rice and the grains are soft and fluffy.

When the pressure drops, open the lid. You will see all the masala on top of the rice. This is the coconut masala, mix it gently with the entire pot of tomato bath.

Serve tomato bath warm or hot with onion raita.