Wash the rice until clear and soak in water for 20 minutes. Drain before use.
Heat 2 Tsp of Oil, add mustard seeds and allow it splutter. Add Fenugreek seeds followed by curry leaves. Saute for 30 seconds.
Add Ginger Garlic Paste, green chilly, onion and Saute until the raw smell begins to eliminate. This can take upto 5 minutes.
Add chopped coriander leaves, mint leaves and saute again.
Now add Tomatoes, salt, turmeric powder, chilli powder, coriander powder and black pepper powder. Saute them all until the tomatoes get soft and mushy. Add the green peas and stir in well. ( this is optional )
Add the Rice,water and stir to combine. Allow the rice to cook in medium flame. .Once all the water is nearly evaporated, cover the pot with a lid and cook for another 5 minutes in low flame. Turn off the gas and set aside.
Open the pan, fluff the rice. Garnish with coriander leaves and mint leaves. Serve with Raitha, Crisps or Papad and Salad.
If you are cooking for kids or would like it less spicier, omit the green chillies and reduce the amount of red chilly powder.