Rinse the rice 2-3 times and soak it in 2 cups of water for 15-20 minutes. While the rice is soaking, cut the veggies, and prepare other ingredients. Then drain the rice and set aside.

In a pot or a deep pan, heat oil and add bay leaf, cinnamon stick, and green cardamoms. Saute for few seconds or until spices are fragrant.

Add cumin seeds and curry leaves; after they start sizzling, add ginger and chili paste. Saute for a few seconds.

Add chopped celery and cabbage. Cook it for 2-3 minutes. Now add chopped tomatoes and mix well.

Now add turmeric powder, cumin powder, coriander powder, chili powder, and Vangi Bhath or Sambar Masala powder (if using). Mix well and let it cook until tomatoes are soft and pulpy. Add chopped coriander leaves and mix.

Add drained rice to the tomato mixture and add 1 & ½ cups of water. Add salt to taste and mix well.

Let the mixture come to a boil, and then reduce the heat to low. Cover the pot with a lid and cook the rice for 20-25 minutes or until water is absorbed and rice is cooked.

Serve the hot Tomato Rice as it is or with yogurt or curry.