Ingredients: 

• 6 cup  cooked rice;
• 1 cup  cooked green peas;
• 1/2 cup  grated coconut;
• 1/2 cup  onion, sliced;
• 3  dry red chillies;
• 2 tsp  coriander seeds;
• 2 tsp  cumin seeds;
• 1 tsp  fennel seeds;
• 1/2 tsp  black pepper corns;
• 3 tbsp  ghee or oil;
• 2 pieces – cinnamon;
• 1 tsp  garlic, minced;
• 1 tsp  ginger, minced;
• 2 tbsp  tomato puree;
• salt to taste.

Method: roast all the ingredients from red chillies to pepper corns, in little oil. Roast grated coconut till golden brown. Grind all thee roasted ingredients to a stiff, slightly coarse paste. Heat the ghee or oil in a non stick kadai or deep fry pan. Add cinnamon. Fry for few seconds. Add garlic and ginger. Fry till fragrant. Add onion, fry till light brown. Add the ground paste, fry till fragrant. Add tomato puree, peas, rice and salt. Mix well and keep covered on low heat for 5 minutes.