Tomato Burghol/Burgol/Bulgur- Tomato Rice using Bulgur/Burghol/Burghur, No Onion, No Garlic recipe

Cooking for one, you know how tough this is sometimes,or all the times. If you are used to cook 4 to 5 people and suddenly you have to cook for one or if you are a person who never knew what kitchen is, it is tough, seriously tough. I used to be the later, till my school days. But then, we were forced to grow up, being the eldest that too daughter, i was literally beaten with a stick to grow up and behave responsible.

I started to cook regularly when i stayed with my aunt, during my working days. We used to be 4 adults, aunt, me, my cousin and my brother. I used to wake up early prepare breakfast and lunch for all of us and pack them in boxes and leave to office by 7:30. It used to be adventurous, since my aunt is not an easy person to please, she will have one or other complaint about the food every day. Those days it used to very discouraging and hurting but now when i think about it, i feel it is the way they were brought up, not to appreciate but to find faults, so to improve the other's person skill and ability.

Ok, now coming to the theme: Cooking for one. I feel, cooking for 10 people or one, it needs a lot of training, not only with the recipe, but with the measurements! Amma even today say how difficult it is, to cook just for her and appa, when she is used to make sambhar and rasam in huge pots for 6 adults. On the contrary, i have a cousin who makes delicious sambhar but cannot make it for more than 2 people. So, for the next 3 days i will be posting recipes that can be made for one person, which i normally make for myself. That's a lot of story now, let's go to the recipe!!

Ingredients

¼ Cup Burghol/bulgur wheat

2 Medium sized tomatoes

¼ teaspoon red chili powder

¼ teaspoon coriander powder

2 pinches of turmeric powder

some ginger julienne and fresh coriander for garnish

Tempering

2 teaspoon sunflower oil

¼ teaspoon mustard seeds

¼ teaspoon cumin seeds

2 pinches of hing

a sprig of curry leaf

Method

Measure Bulghur/burghol and keep ready. Wash and Chop tomatoes, Wash, clean ginger, curry leaves, coriander and keep them ready.
Heat a pan with oil given under Tempering, splutter mustard seeds, crackle cumin, add hing, tear curry leaves and add to the tempering.
Now add chopped tomatoes to this along with red chili powder, coriander powder and turmeric powder. Top with ¼ cup of water and let this cook until tomatoes turn a bit mushy.
Once the tomatoes turn soft, add burghol/bulgur to this and top with another ½ cup of water. Simmer the flame, cover and cook until done, this takes around 8-12 minutes.

After the said time, remove the lid and check, the burghol/bulgur should be soft and well swelled/flowered absorbing all that liquid.
Let it be on the stove for another 2 minutes, without the lid. Garnish with ginger julienne's and fresh coriander. Take it off the stove. Hog Warm with some MW-roasted papad and curd.