Wash the rice, Drain and set it aside at least for 20 minutes.
In the meanwhile, prepare the base for Tomato Rice. Chop the tomatoes, onions, green chillies finely. Peel the Garlic cloves and make a paste of Garlic and Ginger together.
Heat 2 Tsp of Oil, add mustard seeds and allow it splutter. Add Fenugreek seeds followed by curry leaves. Saute for 30 seconds and add 1/2 of Ginger Garlic Paste and green chillies. Saute until the raw smell begins to eliminate.
Add onions along with a pinch of salt and saute until translucent. Add chopped coriander leaves, mint leaves and saute again.
Add Tomatoes, turmeric powder, chilli powder, coriander powder and black pepper powder. Saute them all until the tomatoes get soft and the whole mixture begins to leave the side of the pan. Add the green peas and stir in well.
Add the Rice, remaining ginger garlic , water and allow the rice to cook in medium flame. Adjust salt to taste.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.
Garnish with coriander leaves and mint leaves. Server with Onion Raitha, Chips 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.