Rinse one cup of rice and boil it with two cups of water until fluffy, then set aside.
Heat oil in a pan, add mustard seeds, cumin seeds, and curry leaves. Saute chopped onions and green chillies until soft.
Stir in ginger-garlic paste, turmeric, red chilli powder, garam masala, and chopped tomatoes. Cook until tomatoes soften.
Garnish the tomato rice with fresh coriander leaves and serve hot with raita or pickle.