Beat the eggs in a bowl and mix sweet corn, rice flour, garlic paste, coriander , green chilli paste, soya sauce and salt. Add water if necessary.
Pour like omelette on a cooking pan.
Turn and let it cook for some more time.
Soak the Rajma in water overnight. Drain out all excess water.
Soak the rice in water for 20 minutes. Drain and keep aside. Heat a thick-bottomed pan and heat the ghee. Add the whole spices and allow to sizzle. Mix in the rice and stir fry for 3 minutes. Add rajma and stir gently. Mix in tomato juice and salt to taste. Lower the flame and cook covered with a lid till the rice is tender and tomato puree has been used up. Garnish with finely chopped coriander leaves and serve hot.